Nothing says “celebration” like sparkling wine. For most of my life, bubbles were reserved for New Year’s Eve and maybe a birthday or two in between. Then I moved to Australia. Friday night is reason enough to pop open a bottle of your favorite bubbly down under. We were in Perth and the nearby Margaret River wine region offered up a plethora of nice options when it came to sparkling wines. I quickly learned to enjoy a glass of crisp sparkling wine on a hot summer’s day, including Christmas, which hit 100°F (it’s a southern hemisphere thing).
My appreciation for bubbles naturally led to more exploration, and that led to cocktails. Below you will find a recipe for one of my more recent flavor explorations. The combination of ginger and pear has always been one of my favorites. Combined with sparkling wine, well, let’s just quote you know who and say “it’s a good thing”.
Ginger Syrup and Candied Ginger
- 1/4 inch piece of fresh ginger
- 1/2 cup water
- 1/2 cup sugar plus some extra for coating
In a small saucepan, cook the sugar and water over medium heat until syrupy, approximately 10-15 minutes. Peel the ginger and cut into thin strips. Remove the syrup from the heat and add the ginger strips. Allow to steep for 15 minutes.
Remove the ginger and arrange on a baking rack to dry for 1 hour. Meanwhile, pour the ginger syrup into a jar or bottle for storage. Toss the ginger in granulated sugar to coat and return to the baking rack. Allow to dry fully, preferably overnight. Store in an airtight container.
- 1 Tbsp ginger syrup
- 1 oz pear juice
- Prosecco or other sparkling wine
- fresh pear
Mix together the syrup and pear juice and pour into a glass. Top up with Prosecco, garnish with sliced fresh pear and serve.
Please remember to visit my friend Amy’s site to read her post for the day!
If this recipe doesn’t convince you that you need more sparkling wine in your life, I don’t know what will, short of moving to Australia. Wishing you a G’day Mate and Merry Christmas!