Sparkling Ginger Daisy

Sparkling Ginger Daisy Recipe

These days, there’s no shortage of stunt cocktails out there—drinks made with zany, unusual ingredients: Sweet peas! Bacon! Hen-of-the-woods mushroom garnish! Cotton candy! Rose foam! These exhibitionist drinks invariably scream, “Look at me!”

And, yes, while I’m often the first one at the bar to order a stunt cocktail, it’s not what I want to serve at a dinner party. For that, I want something elegant, understated, and most importantly, something that complements food. But not a complete introverted wallflower of a drink, either—I want something delicious and balanced, a drink that can hold its own.

Enter the Sparkling Ginger Daisy cocktail. This drink, with a hint of warm ginger and sprightly champagne, is what I want my guests sipping while the Macy*s Thanksgiving Day Parade is on, and the turkey is still roasting. And as everyone’s sampling my signature cornbread stuffing laced with rosemary, as well as my sweet potato casserole sprinkled with ginger and cinnamon, they’ll be washing it all down with these daisies.

The drink starts with equal parts crisp gin and zingy Domaine de Canton ginger liqueur. (I love this stuff. If you buy one new bottle of booze this holiday season, I say this is the one.) Add to this a splash of tart lemon juice for balance and grenadine for rosy, festive color, and top with the lightness of bubbles. Together, these flavors meld together into a sippable sparkler that becomes an easy guest at the dinner table.

It doesn’t scream, it doesn’t whisper. It’s a perfect conversationalist.–Kara Newman

Sparkling Ginger Daisy Recipe

  • Quick Glance
  • 5 M
  • 5 M
  • Makes 1 cocktail

Ingredients

  • 1 ounce Plymouth gin
  • 1 ounce Domaine de Canton ginger liqueur
  • 2 tablespoons lemon juice
  • 1 teaspoon grenadine
  • Brut champagne

Directions

  • 1. Combine the gin, ginger liqueur, lemon juice, and grenadine in an ice-filled mixing glass.
  • 2. Stir until well chilled, and strain into a champagne flute.
  • 3. Top with champagne.

Optional touches

  • Rim the flute with sparkling sugar before pouring in the drink.
  • Garnish with a cherry at the bottom of the flute.
Thirsty for more? Sip on these:

About Kara Newman

Kara Newman is a wine and spirits writer whose work has appeared in publications including The New York Times, Wine Enthusiast, and Gourmet. A fan of the world’s most fiery flavors, Kara has embraced the art of spice and ice, using her knowledge to create truly unique cocktails and infusions. Her cocktail book, “Spice & Ice,” debuted in 2009 from Chronicle Books. Visit her at her web site and blog.

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