1 cup granulated sugar
3/4 cup water
1 cup fresh ginger root, peeled and sliced
4 gingersnap cookies
1 tablespoon raw sugar crystals
juice of 1 lemon
1/4 cup hazelnut liqueur, like Frangelico
1 1/2 cups chilled Champagne or prosecco
1. Combine sugar and water in a small saucepan and bring to a simmer, stirring until all the sugar has dissolved. Add ginger and let simmer for another 15 minutes. Remove from heat, cover and let steep for one hour. Strain ginger pieces. Let syrup cool completely and then store in an airtight container in the fridge until use.*
2. Put cookies in a zip-top bag, lay on the counter and cover bag with a kitchen towel. Gently smash with a rolling pin or other heavy object until cookies are fine crumbs. Pour crumbs out onto a small plate and add raw sugar.
3. Dip the upper edge of champagne flutes into the ginger syrup, then roll the edge in the cookie crumbs, trying to keep crumbs on exterior of glass only.
4. Combine lemon juice, 1 tablespoon of ginger syrup and hazelnut liqueur in a large glass. Distribute mixture evenly among the four champagne flutes, then top with Champagne. Serve immediately. Makes 4 cocktails
*Remaining ginger syrup can be added to tea or coffee, lemonade or sparkling water for a refreshing homemade ginger treat. Try it with bourbon for a ginger old fashioned, or add a splash to your holiday milk punch!