This is probably one of the most interesting mimosas I’ve ever encountered. I may actually have to break my “no ginger” rule to try this baby out.
Ingredients
Ginger Syrup
1/4 pound ginger, sliced
1 cup pure cane (or granulated) sugar
1 cup water
Directions
Using a food processor, pulverize the sliced ginger into bits. In a small heavy saucepan, over medium-lowheat, bring ginger, sugar, and water to a simmer. Stir until sugar has dissolved, then gently simmer, uncovered, 30 minutes. Strain through a sieve and let cool to room temperature.
Kumquat Ginger Mimosa
For one mimosa:
4 ounces of Cava (Prosecco or Champagne)
4 teaspoon ginger syrup
1/2 teaspoon kumquat juice (from 20 kumquats using a juicer)
Sliced kumquats for garnish (optional)
Directions
Add all three ingredients to champagne glass and mix slightly.
Image and recipe via A Cozy Kitchen.
