Christmas morning cocktail

Blue Moon Soleil Ginger Cocktail
Serves 6

We serve this cocktail often at Tria’s Full Moon Feasts and dining events. Try
adding a cinnamon stick and whole cloves to the sugar syrup for a unique
version of a mulled wine. It makes a great breakfast cocktail ...

Ingredients:
3-inch piece of fresh ginger, sliced thin and lightly pressed to release juices
½ cup water
½ cup sugar
1 bottle Blue Moon Soleil
Sparkling wine or sparkling water
Fresh ginger, julienned to garnish

Method:
1. In a small pot, combine the ginger, water and sugar. Bring to a boil;
reduce heat and simmer for 20 minutes. Turn the heat off and let the
ginger sit in the sugar syrup for an hour (overnight is better). Strain the
ginger and set syrup aside until ready to use. The syrup will keep covered
in the fridge for several weeks.
2. Pour 2 tsp of the ginger syrup into 6 champagne flutes; pour 4 oz of Soleil
and top with sparkling wine or sparkling water and julienned ginger.
3. Enjoy!
Merry Christmas from Tria Culinary Studio, Blue Moon Winery and Nature's Way Farm