There is no better way to celebrate the incoming New Year than a bubbly glass of sparkling wine. Well, there’s no better way to celebrate anything than with a flute of bubbly!
This year we’ll be ringing in 2015 (WOW) with a little adaptation of mine on the traditional Bellini (Prosecco with peach puree), a Gingersnap Bellini. I use a ginger liqueur, such as Domaine de Canton, which also contains VSOP cognac, so be careful, these creep up on you, Prosecco (brut) and a paper-thin slice of fresh ginger.
Champagne flutes come in a range of sizes. I have two different flutes, a four ounce and an eight ounce. The recipe below is for the eight-ounce flute, just divide by two for the smaller glass, or make in a measuring cup and pour into two glasses and garnish each with the fresh ginger.
Celebrating with a large group? No problem. A 750 ml bottle of Prosecco contains 25 fluid ounces. Use four bottles and 18 ounces ginger liqueur. Pour into a punch bowl, toss in a bunch of sliced ginger. Keep extra ginger slices on the side for guests to put in their drink.
1 ounce ginger liqueur, such as Domaine de Canton
6 ounces Prosecco, brut
1 paper-thin slice fresh ginger
Select a firm, heavy ginger root, give it a good, but gentle scrub under cold water, and dry.
Slice off an end and any knobby portions on the sides.
Use a food slicer on the thinnest setting or use a very sharp knife to cut paper-thin slices.
Pour the liqueur into the bottom of a champagne flute, add the Prosecco and garnish with a fresh slice of ginger.
- 1 ounce ginger liqueur, such as Domaine de Canton
- 6 ounces Prosecco, brut
- 1 paper-thin slice fresh ginger
- Pour the liqueur into the bottom of a champagne flute, add the Prosecco and garnish with a fresh slice of ginger.
- 4 750 ml bottles Prosecco, brut
- 18 ounces ginger liqueur, such as Domaine de Canton
- 20 paper-thin slices fresh ginger
- Garnish: extra fresh ginger slices
- Slowly pour the Prosecco and ginger into a punch bowl, stir gently and top with the ginger slices.