Author Notes
This is my Champagne-based take on a Moscow Mule. —fiveandspice
Ingredients
- 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
Directions
- For the cocktail:
-
Shake all the ingredients except the Champagne with ice until chilled. Strain into a coupe or Champagne flute and top with the sparkling wine.
- For the ginger syrup:
-
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.
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 (www.vikredistillery.com), 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.
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