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.
Enjoy our recipe. Mix together:
5 ounces of your favorite Prosecco or Champagne
1 teaspoon Tippleman’s Ginger Honey Syrup
1 slice blood orange
Serve in our 6 oz Etched Glasses with an organic cotton Cocktail Napkin.
See you at Saturday Brunch,
Photos by Abraham Rowe