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–+ servings
a champagne flute filled with a bubbly yellow drink garnished with a lemon peel.

Honey Ginger French 75 (Gin and Champagne Cocktail)

Amy Traynor
This honey and ginger-laced variation on the classic French 75 is the perfect festive cocktail for the holidays and other winter celebrations. If you’re looking for a unique and elegant drink to serve on New Year’s Eve, this fancy bubbly cocktail is a great choice that’s also easy to batch for guests.
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Prep Time 3 minutes
Total Time 3 minutes
Course Drinks
Cuisine American
Servings 1 cocktail

Ingredients
  

  • 1 oz gin
  • ½ oz lemon juice
  • ½ oz ginger honey simple syrup (recipe below)
  • 4 oz champagne (or other dry sparkling wine)

Instructions
 

  • Chill all ingredients in advance. Pour the first three ingredients into a chilled champagne flute and top with chilled champagne.
  • Alternatively, you can add the first three ingredients to a cocktail shaker with ice. Shake until chilled, then strain into a champagne flute. Top with chilled champagne.
  • Garnish with a lemon twist and a piece of candied ginger, if desired.

Notes

Ginger Honey Simple Syrup

We’re using honey instead of white sugar as our sweetener, but you could also make this syrup with sugar instead. To make the syrup, combine ½ cup of honey with ½ cup of water and stir until the honey has dissolved.
Add 2 tablespoons of The Ginger People Ginger Juice (available on Amazon or at Whole Foods) and stir to combine. Store any leftover syrup in a sealed bottle or jar in the refrigerator. This syrup should last up to two weeks.
If you can’t find the ginger juice, you can also make ginger honey syrup with fresh ginger root, it just takes a little longer. 
To make the syrup with ginger root, combine 1/2 cup of honey and 1/2 cup of water in a small saucepan and heat over medium, stirring frequently, until all of the sugar has dissolved.
Add a piece of peeled and chopped ginger root (about a 2 inch chunk) and bring the syrup to a boil. Once bubbling, reduce to a simmer and cook for about 10 minutes.
Remove the syrup from the heat and let it cool for at least 30 minutes before straining. Strain out the ginger pieces and store the syrup in a sealed container in the refrigerator.
Keyword champagne, classic cocktails, fall drinks, gin, ginger, honey syrup
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