Champagne and celebrations go hand in hand, so it’s no surprise that bubbly is hugely popular at weddings. Though champagne is plenty fancy already, adding a bit of pear and ginger is a tangy twist worth trying!
2 oz. pear juice
1/2-1 oz. ginger simple syrup (recipe follows)
Brut champagne (you’ll want a drier champagne to offset the sweetness of the juice and syrup)
Candied ginger slices or fresh pear slices for garnish
Ginger Simple Syrup:
1 cup water
1 cup sugar
8 pieces of ginger, peeled and sliced into 1/4 inch rounds (for a stronger ginger flavor, you can grate it instead)
1. In a small pot, combine all ingredients for the ginger simple syrup and bring to a boil. Stir until sugar is completely dissolved.
2. Reduce heat, simmering gently for 10 minutes or until the sugar syrup thickens. Remove from heat and allow to cool completely.
3. Strain through a mesh strainer into a bottle. Once cooled, combine the pear juice and syrup in a champagne flute.
4. Fill the rest with champagne, garnish and serve—at your wedding, bachelorette party or even a wedding planning session with your girlfriends.
Original recipe from Sweet Peas and Saffron