Hello dear readers! I have some wonderful news for you today.
After 6 months of job searching post-graduation, I have accepted a new job! I will begin working at a company that contracts with government agencies to support privacy compliance and training responsibilities. Never fear though, I have been diligently cooking and recording the results, so I will have plenty of posts in the queue for when the nights are long and the opportunities to cook are few. In the meantime, raise a glass with Ruth and I to celebrate new opportunities and personal growth. This refreshing cocktail of ginger and champagne may take a bit of foresight, but it is well worth it. _________
Ginger-Champagne Cocktail
3-4 pieces of candied ginger, about ½in cubes
1 ounce ginger simple syrup, chilled (see below)
½ -1 ounce vodka
Champagne to fill
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Drop candied ginger into champagne flute and add the simple syrup and vodka.
Fill the rest of the glass with champagne and serve immediately. Enjoy with great felicity!>
Ginger Simple Syrup
1 cup water
1 cup sugar
¼ – ½ cup thinly sliced fresh ginger
1) In a small sauce pan, bring water to a near boil.
2) Add sugar and stir until completely dissolved.
3) Add fresh ginger to syrup and simmer for 7-10 minutes over the lowest heat setting.
4) Let syrup cool to warm, strain through fine mesh colander, cheese cloth, or even a coffee filter. Store in an air tight container in fridge until ready to use.
Cheers! ~Emilie~
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