Blue Ginger Kir Royales

1. 1

   Mix ginger, sugar, water and curacao all together in a saucepan and bring to a slow simmer.

2. 2

   Reduce mix by 50 percent until a syrupy consistency is reached.

3. 3

   Keep in mind that the syrup will thicken as it cools.

4. 4

   Strain warm syrup and allow to cool completely in the refrigerator.

5. 5

   Take ginger slices and completely coat in sugar.

6. 6

   Spread on sheet pan and slowly dry out in a preheated 225 degree oven for 3 hours.

7. 7

   Ginger slices should be dried but still chewy.

8. 8

   Using champagne flutes, add 1 tablespoon of the syrup and fill to the top with champagne.

9. 9

   Drop a small sliver of candied ginger in each glass, enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.