1/4 pound ginger, sliced
1 cup pure cane (or granulated) sugar
1 cup water
For Ginger Syrup:
1. Using a food processor, pulverize the sliced ginger into bits.
2. In a small heavy saucepan, over medium-lowheat, bring ginger, sugar, and water to a simmer. Stir until sugar has dissolved, then gently simmer, uncovered, 30 minutes.
2. Strain through a sieve and let cool to room temperature.
For one mimosa:
4 teaspoons ginger syrup
4 ounces of sparkling wine (I used Cava)
*1/2 teaspoon kumquat juice (from 20 kumquats using a juicer)
Sliced kumquats for garnish (optional)
1. Add all three ingredients to champagne glass and mix slightly.
*Note: I used a juicer. Alternatively, you could slice them in half and squeeze out the juice. It would be way tedious, but would work.