Ginger Champagne Cocktail

我被介绍给这个节日是鸡尾酒r-end book club gathering, where it was an enormous hit. (Admittedly, all women.) I served it this year on Christmas Eve and New Years' Eve (plenty of male guests), and I haven't yet met anyone who didn't ooh and ahh over it. My husband even loves it, and he's not a Champagne guy. (Unlike an earlier reviewer, most everyone in my circle of friends seems to love fresh ginger.) Don't skip the crystallized ginger, which makes the whole thing sort of foam up if you put it in last. The star anise garnish, though possibly a little hard to find in some parts of the country, really is worth the effort--it finishes this delicious cocktail and gives it distinct visual impact. As a host, I like that you can make a pitcher of the syrup in advance, then it's very easy for guests to make the cocktail for themselves throughout the evening. If using for a party, triple or quadruple the recipe and put a few giant ginger roots in your food processor.

• alexdavis

• Northwest US

• 1/9/2009

im to sexy for my shirt

• Anonymous

• newtown, pa

• 7/11/2008

Festive and pretty. If you are a ginger fan..go for it.VERY sweet with the sugar-rimmed glass. Essentially the cocktail tastes likea snazzy ginger ale. Use a dry champagne or sparkling wine (don't use the expensive stuff!) as it will be masked by the ginger Out of ten guests only a few were ginger fans; not sure those odds are representative of folks in general but is worth considering for a crowd.

• lyndajane

• Lexington, MA

• 12/25/2007