Teatime with the Romanoffs

December 22, 2015

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


For the cocktail:

  1. 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:

  1. 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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Reviews (1) Questions (0)

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!