Ginger Pear Champagne Cocktail
A light and crisp cocktail with the fruity sweetness of pear, gentle spice from ginger, and the bright bubbles of champagne—perfect for festive celebrations.
Equipment
- Champagne flute
- Small saucepan
- Fine-mesh strainer
- Measuring cups and spoons
- Small knife and cutting board
- Small spoon or cocktail stirrer
- Peeler
Ingredients
- 1 cup water
- 1 cup sugar
- 2 inches fresh ginger peeled and sliced thin
- 1 ripe pear peeled and sliced for garnish
- 4 oz champagne or sparkling wine chilled
- ice cubes optional, to chill syrup faster
Instructions
- Add water, sugar, and sliced ginger to a small saucepan.
- Heat on medium, stirring until sugar dissolves, then simmer for 5 minutes.
- Remove from heat and steep for 10 minutes.
- Strain syrup through a fine mesh strainer into a heat-safe container.
- Chill syrup in the fridge until cold.
- Pour 1–2 tablespoons of syrup into a champagne flute.
- Top with chilled champagne.
- Stir gently to combine without losing bubbles.
- Garnish with a pear slice or peel strip.
Notes
Ginger syrup lasts up to two weeks in the fridge. For stronger ginger flavor, slice thinner and steep longer. Use less syrup for a drier cocktail.