Teatime with the Romanoffs

December 22, 2015
2 Ratings
Photo by fiveandspice
Author Notes

This is my Champagne-based take on a Moscow Mule. —fiveandspice

  • Serves 1
  • For the cocktail:
  • 3/4 ounce vodka
  • 1/2 ounce ginger syrup (recipe below)
  • 1/2 ounce lime juice
  • dry Champagne (or other sparkling wine)
  • For the ginger syrup:
  • 1/2 cup thinly sliced fresh ginger
  • 1/2 cup demerera sugar (regular sugar is fine, too)
  • 1/2 cup water
In This Recipe
  1. For the cocktail:
  2. Shake all the ingredients except the Champagne with ice until chilled. Strain into a coupe or Champagne flute and top with the sparkling wine.
  1. For the ginger syrup:
  2. Combine all ingredients in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat and allow to steep for at least an hour, then strain.

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I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (, where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

1 Review

Melanie January 1, 2016
Made these today with leftover New Year's Eve bubbly - still had fizz to it. Instead of making the ginger syrup, I used Domaine de Canton ginger liqueur and just a splash of agave (which I probably didn't even need). Delicious!