Yeah, I’m a couple of days late on this one. Sorry. It just means you’ll have two drinks to try this week/end. Yay!
Polly Parrish (Ginger Rogers) is a single gal in New York after Christmas recently given a baby to raise. She has no idea what to do. On New Year’s she parties like everyone else. Keep the Champagne flowing, boys! This pink gingery drink will knock off your dancing shoes.
You’ll need to whip up a ginger syrup and grab an extra dry bubbly of your choice (champagne, sparkling wine, etc). If you’re ready to go–only if it’s someplace with candlelight–let’s make a beautiful champagne cocktail to wow your guests.
1/2 oz ginger syrup
1/4 oz grenadine
3-5 oz bubbly (depending on your glass)
Measure and pour the Amaretto, syrup, and grenadine into your flute or coupe. Gently add the champagne. Sip. Or down it.
Ginger Syrup (about 10 drinks)
1/2 c sugar
1/2 c water
10 thin slices of ginger root
Place ingredients in small saucepan and bring to boil. Stir to dissolve sugar. Remove from heat and let sit for about 30 minutes. Strain into a bottle or flask. Store for about a week in the fridge.