Pink Lady (Champagne Cocktail)

1. 1

   In a saucepan, heat the cranberries, water, sugar and zest to a boil. Reduce to a simmer and cook until the cranberries pop and the syrup turns pink, about 10 minutes.

2. 2

   Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit.

3. 3

   Pour into a jar, cover and chill.

4. 4

   To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute.

5. 5

   Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).

* Per serving · 4 servings · Values may vary.

No additional tips available.