Directions for Champagne Foam
In a bowl pour in the warm simple syrup and add the gelatin. Stir slowly so that gelatin dissolves and then add 12 oz. of Champagne. Pour in a siphon or Thermo Whip with 2 CO2 cartridges. Keep refrigerated.
Directions for Syrup
To make infused water, simply boil 17 oz. of water with desired ingredient (in this
case, ginger root) in a small pot for 30 min. Strain off solid ingredients.
Add sugar to boiled water and cook for 5 minutes over medium heat, stir and bring to slow boil, then remove from heat.
Add alcohol and stir thoroughly. Allow to cool before bottling in a sterilized bottle.
Directions for Ginger Syrup
Boil water with ginger for 30 min, strain off solid ingredients. Add sugar as outlined in basic method. Add vodka then cool for 30 min before bottling and sealing. The homemade ginger syrup can be kept in sterilized bottle for 3-4 weeks.
Preparation for Cocktail
In a blender place the strawberries and the homemade Ginger syrup and reduce it in a puree. In a mixing glass add your puree, a scoop of ice, and pour in the champagne and gently stir until the mixture stops foaming. Now strain and pour into a chilled Champagne flute and top it with the Champagne Foam .
The color is bright red, the scent is seduced by the freshness of the strawberries and the ginger, the taste is refreshing and delicious. The perfect cocktail to offer to your better half, maybe for Valentine’s Day? Friendly reminder for all the gentlemen out there.. WOMEN love Champagne and strawberries! Salute!
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