Cheers, Babe! Sparkling wine, vodka, and a gorgeously tart syrup make up this easy cocktail recipe! Blood oranges are combined with spicy fresh ginger to make the incredibly simple homemade syrup. It’s delicious for alcoholic and non-alcoholic beverages alike. Try adding it to sparkling water with a slice of blood orange for a fresh twist on your carbonation kick!
Happy Valentine’s Day to you, and you, and you, and YOU!
Any fun plans to celebrate? And the answer is yes: sweatpants and Netflix absolutely constitute as “celebrating”. Mind if I add a little spice to your evening?!
No, not like THAT.
…Well, I guess maybe? I digress.
This cocktail is emphatically named Cheers, Babe! And for good reason.
Question:
When was the last time you called someone “babe”? If it was like, 5 minutes ago, great! This cocktail will be right up your alley. If your response is something to the tune of “NEVER”, well…looks like this one’s DEFINITELY for you.
It’s Valentine’s Day, you guys! Let’s all loosen up a little bit and collectively agree the feels we all get when someone calls us “babe”. You feel special and loved, and I don’t want to hear another word about it, ok?!
This gorgeous cocktail includes:
- Tart blood orange
- Spicy fresh ginger
- Vodka
- Sparkling wine
Trust me when I say you’ll want more than one.
I made this cocktail for an event I hosted with Fourpost, Crave Catering, and Her Spirit Vodka at the Mall of America last week, and it was a hit!
Give this recipe a try yourself. You’ll be saying, “Cheers, Babe!” in no time.
Cheers, Babe
Ingredients
- 1.5 oz vodka
- 1.5 oz Blood Orange & Ginger Syrup (recipe below, see notes)
- 2-3 oz champagne, prosecco, or sparkling wine
- Candied ginger , to serve
For the Blood Orange & Ginger Syrup:
- 1 cup sugar
- 1 cup water
- 2 blood oranges
- 1 inch piece fresh ginger, peeled
Instructions
For the cocktail:
- In an ice-filled cocktail shaker, combine vodka and Blood Orange & Ginger Syrup. Shake vigorously until combined.
- Strain in to a champagne flute. Top with bubbles, garnishing with a piece of candied ginger, if desired.
For the Blood Orange & Ginger Syrup:
- In a medium saucepan, heat sugar and water over medium heat. Stir every minute until sugar is dissolved. Remove from heat to cool.
- Meanwhile, remove peel from blood oranges, being careful to remove as little of the white pith as possible (it will leave the syrup bitter). Juice the blood oranges.
- Peel the ginger, adding the blood orange peel, blood orange juice, and ginger to saucepan. Allow to steep for at least thirty minutes at room temperature. Syrup can be stored a refrigerator for up to two weeks.