Crimson Spice Champagne Cocktail |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: For a nonalcoholic alternative, substitute lemon-lime or club soda for the cognac and Champagne. If making syrup up to 1 week ahead, chill airtight. Ingredients:
2 quarts cranberry juice cocktail |
8 slices (quarter size and about 1/8 in. thick) peeled fresh ginger |
2 cinnamon sticks (about 3 in. long) |
2 whole star anise |
1/3 cup cognac or brandy |
8 cups champagne or other sparkling wine (about 2 2/3 bottles, 750 ml. each), chilled |
32 to 48 fresh cranberries, rinsed, or frozen cranberries (optional) |
Directions:
1. In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours.
2. For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 oz.). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired.
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