Ingredients
- 1/2 cup fresh ginger chopped
- 2/3 cup sugar plus 2 tbsp
- 1/4 tsp Chinese five-spice powder
- 3 tbsp crystallized gineger chopped
- 8 whole star anise
- 1 bottle champagne or sparkling wine (750 ml)
Servings:
Instructions
- Bring ginger, 2/3 cup of sugar and 1/2 cup water to a boil in a small saucepan. Reduce to a simmer; cook until liquid thickens to maple syrup consistency, about 15 minutes. Remove from heat; let cool. Strain syrup; discard ginger.
- Combine Chinese five-spice powder and remaining 2 tablespoons sugar on a shallow plate. Moisten the rim of Champagne flutes with water and dip in sugar. Drop 1 teaspoon crystallized ginger and 1 star anise into each glass. Add 1 tablespoon syrup and about 3 ounces Champagne.
Recipe Notes
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