We’ve been playing and experimenting with cocktails for Saturday Brunch at The Factory. This week we’re highlighting one of my favorites, The Ginger, made with Tippleman’s Ginger Honey Syrup. You can get your Tippleman’s at The Factory or order online.
Enjoy our recipe. Mix together:
5 ounces of your favorite Prosecco or Champagne
1 teaspoon Tippleman’s Ginger Honey Syrup
1 slice blood orange
See you at Saturday Brunch,
Photos by Abraham Rowe