As you can undoubtedly imagine I had a blast testing out this new recipe for pineapple-ginger-champagne-cocktail. And this cocktail is just the tip of the iceberg.
Mr. F’s birthday is going to be at the end of this month and he is planning a big BBQ party. His assignment is all meaty matters and my contributions are sides, sweets, and spirits (basically everything else). Therefore, I am brainstorming recipes and taste testing all the good stuff. This month’s recipes are going to be suitable for parties. Stay put, garden party season is approaching fast and I’ve got you covered.
Maybe I put too many thoughts into this pineapple-ginger-champagne-cocktail, but making cocktails for larger parties can be tricky. I kept the ingredients list as short as possible without lacking taste, to reduce some time for measuring etc. We are going to stir and strain this one, as I learned the hard way there are always more hands raised than my poor little shaker can hold. This recipe for the pineapple-ginger-champagne-cocktail can be easily multiplied I still haven’t decided if I rather serve this punch-style in a bowl or in a pitcher.
The most feedback I received in regards of drinks, is that everyone is fine with fruity, tangy and sometimes even a little bitter, but sweet is rather unpopular (unless this drink is served as a dessert like Chocolate-Hazelnut Irish Cream). I balanced the pineapple juice and the simple syrup with ginger, this added spiciness and a fresh and bright flavor. I tried several spirits (cocktail recipe testing can be challenging, but you gotta do, what you gotta do) and I liked vodka the most, everything else interfered too much with the flavors. Add the end I topped it off with champagne to add bubbles and because everything’s better with champagne.
- 120 ml / ½ cup vodka
- 80 ml / ⅓ cup pineapple juice
- 60 ml / ¼ cup fresh lime juice
- 60 ml / ¼ cup ginger simple syrup (see notes below for recipe)
- 120 ml / ½ cup champagne or other sparkling wine
- ice cubes
- lime slices for garnish
- Divide vodka, pineapple and lime juice, and ginger simple syrup in two chilled cocktail glasses over ice cubes.
- Stir gently and top with champagne or sparkling wine. Garnish with lime slices.
240 ml / 1 cup water
200 g / 1 cup granulated sugar
140 g / 5 oz. fresh ginger, peeled and chopped
Add all ingredients to a medium saucepan and bring to a boil, stirring occasionally, until sugar has dissolved. Cover with a lid and let steep for at least one hour. Strain and store in a jar in your refrigerator for up to two weeks.
This recipe makes more ginger simple syrup than you will need for the pineapple-ginger-champagne-cocktail. It is also great for a little spice and sweetness in your tea, cake or cocktail.