Ever since we introduced the ginger shot and the ginger pineapple shot in our blog, all FLSK team members have been enthusiastic ginger fans. Why? The spicy tuber tastes like a vacation in Asia and makes us awake and fit. With its ingredients such as the anti-inflammatory gingerol, it is rightly considered a superfood.
Today we recommend ginger to you in a different form: in an early spring cocktail! Together with an elegant note of sage and sparkling sparkling wine, a drink is created that goes fantastically with the first green of the year. To capture some of the spiciness of the ginger, we cook it into a fine syrup. Happy toasting!
You need this:
For the drink:
-
3 tbsp honey
-
40 ml water
-
½ pear
-
5 cm ginger bulb
-
5 fresh sage leaves
-
150 ml dry sparkling wine
For the decoration:
- 2 fresh sage leaves
It's that easy:
-
Wash, peel, core and cut the pear into pieces. Slice the ginger. Remove any loose ginger peel so that no crumbs end up in the drink.
-
Heat the water in a pot and add the honey. Wait until the honey has dissolved, stirring occasionally.
-
Add the pears, ginger and sage leaves and simmer with the lid open for about 10 minutes. Remove the pot from the heat and let it steep for another 10 minutes.
-
Fish the ginger, sage and pear pieces out of the syrup with a spoon. Place the pear pieces in a cocktail glass and add a teaspoon (or more to taste) of syrup. Pour in sparkling wine and let the fresh sage float on the drink as a decoration.
Tips for sustainable cuisine:
-
Plenty of small skewers for the drink. Then your guests can taste the aromatic pear pieces in the glass after drinking.
-
You can use any remaining syrup as well as the boiled parts of ginger and sage - for example for tea, homemade lemonade or simply in mineral water. Try it out and make your drink zero waste !
-
You can also make more syrup and store it in a clean jam jar in the refrigerator for several weeks.
