Published: April 17, 2013
When you get tired of shot-gunning Bud Lights or sneaking sips from your flask this Fiesta, try this festive mix. Sparkling wine makes it fancy, but the three additional spirits mean it packs a punch, too. To make ginger syrup, dice a chunk of the fresh stuff and mix it to taste with 1 cup water and 1 cup sugar; simmer the concoction on medium-low heat until sugar dissolves, then gently simmer an additional 30 minutes, strain and cool. Interpret apricot liqueur as you like, Don Marsh will never know if you sub in a fruity schnapps. After a couple, you’ll be giggling all the way to NIOSA.
1 1/2 oz. Cognac
1/2 oz. Fernet Blanc
1 bar spoon apricot liqueur
1/2 oz. ginger syrup
Stir ingredients with ice, remove ice
Put ingredients into 7 oz. Champagne flute. Top with dry sparkling wine. Garnish with lemon peel.