Champagne Ardent


How to make it? 

1- Peel and grate the ginger. Put it with the sugar in a small saucepan. Add 15 cl of water, bring to a high heat and let cook until a thick syrup consistency, without letting it color (about 5 minutes). Let fresh completely and filter.

2- Peel the lychees and set them aside in a fresh place.

3- Just before serving, place a lychee in the bottom of each tulip glass. For one centimeter of ginger syrup on top and top off with well-chilled champagne.

Serve Fresh :) 

- Sarah, Thanks for your contribution !

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