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| Ingredients: |
4.0 oz  Champagne
0.5 dashes Sugar Syrup
0.25 oz fresh Ginger
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| Directions: |
Muddle fresh ginger in the bottom of a bar glass. Add chilled champagne and simple syrup, stir gently and immediately strain into champagne flute. Serve. |
| We hope you found the above information on how to make a Ginger-bang Champagne helpful. |
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Space saving, 6x10(bar size), cutting board. Will not crack, warp, chip or rot. Manufactured to the correct hardness, so that it does not blunt the cutting edge of a knife.
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