Ginger champagne cocktail
- November 2014
- 150ml good quality gin
- 100ml ginger cordial (we used Belvoir)
- ½ lemon
- Champagne to serve
- Put the gin in a jug with the ginger cordial and the lemon juice. Chill, covered, until needed (for up to 48 hours). To serve, pour about 3cm of the mixture into champagne flutes (or 2cm into coupes) then top with chilled champagne.
- Garnish with lemon peel and serve.
This has a fiery kick of ginger so, if you’re not keen on that flavour, substitute with a good quality fruit cordial of your choice.
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