Yesterday’s LARC meeting featured champagne as the main ingredient for our cocktails. I’d been on the search for a savory or spicy one and ended up creating my own, which I’ve dubbed the Ginger Sun.
1 part sun-dried tomato/ginger simple syrup
2 parts grapefruit vodka (ruby red was used in this case)
3 parts champagne
Shake simple syrup and vodka with ice. Pour into glass and top with champagne.
Although ungarnished, this could have be decorated with either candied ginger or a slice of grapefruit.
The flavor was refreshing and summery but not too heavy.
For the simple syrup, I did 1 cup of cane sugar and 1 cup water, with 7 sun-dried tomatoes (dried NOT in oil) and about a 2 inch piece of ginger cut into strips. I boiled those ingredients for about 10 minutes and let them cool for an hour before straining and bottling. Should keep for a few weeks and am looking for other savory cocktails to make.