Sparkling Spiced Ginger-Turmeric Cocktail
Back to Recipes & MoreIngredients
- ⅛ tsp (12 to 14 pcs) black peppercorns, whole
- 6 pcs cardamom pods
- ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
- ½ cup (125 ml) water
- ¼ cup (36 g) fresh ginger, sliced
- 2 tbsp (12 g) fresh turmeric, minced
- 4 pcs (9 g) orange zest, wide strips
- 1 3-inch cinnamon stick, broken in half
- ½ cup (125 ml) orange juice, chilled (preferably freshly squeezed)
- 1 bottle Champagne, chilled
- Orange slices
- Cinnamon sticks
- Edible “glitter” (decorative sugar)
Equipment
Mortar and pestle
Small pot
Fine mesh sieve
Cheesecloth or coffee filters
Measuring cup or medium-size bowl
Stemmed glassware (eg. champagne glasses)
Instructions
Step 1
Place the black peppercorns and cardamom pods into a mortar. Crush coarsely with pestle, just enough to break the peppercorns and cardamom pods and seeds open. Set aside.
Step 2
In a small pot, combine the Redpath® Golden Yellow Sugar and water. Place over medium-high heat and stir to combine. Add in the sliced ginger, minced turmeric, strips of orange zest, pieces of cinnamon stick, and the crushed spices. Bring mixture to a boil, stirring to dissolve the sugar.
Step 3
Reduce heat and simmer; 2 minutes. Turn off heat, cover pot, and allow mixture to infuse and cool to room temperature; 15 minutes.
Step 4
Place cooled mixture into the fridge to chill completely; 20 minutes or preferably overnight.
Step 5
Line a sieve with a layer of cheesecloth or use a fine mesh sieve. Strain the chilled simple syrup into a measuring cup or bowl. Gently press down on the solids; discard solids.
Step 1
Run an orange slice around the rim of each champagne flute or any stemmed glass. Place the edible “glitter” into a small plate or dish. Dip and turn the rims of each glass into the sugar. Set aside.
Step 2
Add about 2 tablespoons (30 ml) each of the orange juice and simple syrup into each glass. Top off each glass with champagne. Garnish with an orange slice or cinnamon stick.
