Jake Lemkowitz
These Sage Ginger Prosecco co*cktails – from Beth Kirby of the beautiful Local Milk blog –are the perfect way to start your Thanksgiving meal,or any party this season! The sweet, mellow, earthy flavor is so good, maybe all of your relatives will actually get along… at least for a few minutes. Read on for Beth’s delicious recipe!
Sage Ginger Prosecco co*cktails
- 2 cups water
2 cups sugar
2 bunches of fresh sage leaves chopped or one bundle dried sage (about 1 cup or 1/2 a cup respectively)
2 tablespoons grated fresh ginger
Bottle of Prosecco or Champagne
1. In a saucepan bring water and sugar to a boil, stirring to dissolve sugar. Once the simple syrup, which is what you now have, reaches a boil remove it from the heat and stir in the sage and ginger. Cover and let the syrup steep until it’s completely cooled to room temperature, 2-3 hours. Refrigerate after making.
2. To make co*cktails, simply pour an ounce or two of syrup into a champagne flute depending on how sweet you like it and top with prosecco! Garnish with sage.
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Beth Kirby is the Tennessee-based stylist, photographer, and blogger behind Local Milk, where she showcases her vast love for real food, and for elevating the everyday into something beautiful. Follow Beth on Instagram + Pinterest + Twitter.
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Annessa
December 1, 2013
I made these on Thanksgiving… they were delicious!
Jake
December 1, 2013
Awesome, so glad to hear they became a part of your meal! That leftover syrup should keep for a few weeks in the fridge.
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I’m excited I ran across this recipe! Question: do you strain the syrup after it cooks? It seems like your syrup in the glasses is pretty free of any bits of ginger or sage…
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