Thyme Ginger Cava Cocktails
As you read this we’re preparing a Thanksgiving toast with his parents who’ve just arrived from Wisconsin.
Usually my husband and I clink to each other with glasses of a good red or simple sparkling wine. For this extra special celebration — our home’s first holiday guests — we chose an extra special sparkly quaff! Thyme Ginger Cava Cocktails.
Here’s to fond memories, special moments, and blessings to come.
And now, signing off until next week. Excited for several days of relaxation and catching up!
With warmth and good cheer from our family to yours — CHEERS, Heather
- 1 cup water
- 1 cup sugar
- 2 sprigs fresh thyme, washed well and dried with a towel
- 2 Tbs grated fresh ginger
- 1 bottle of Cava or other sparkling wine, such as Prosecco or Champagne (*see HGN Notes)
- Bring sugar and water to a boil in a small saucepan, stirring occasionally to help sugar dissolve. Once the sugar is completely dissolved, add the thyme sprigs. Let the syrup boil for 1 minute, then remove from heat. Add the grated ginger, cover and allow the syrup to steep until it's completely cooled to room temperature, about 2 to 3 hours.
- Pour cooled syrup through a small, fine mesh strainer into a glass container or plastic squeeze bottle for storage, and refrigerate until needed. Keeps in the refrigerator up to 3 months.
- To make the cocktails, pour 1 ounce of the thyme and ginger-infused simple syrup into a champagne flute and top off with Cava. Garnish with a sprig of fresh thyme, if desired.
Any good-quality sparkling wine will stand in for the Cava, e.g., Prosecco, Champagne. Keep in mind that sparklies range from very dry "brut nature" or "extra brut," to moderately sweet "extra sec" and "sec," to very sweet "demi sec" or "doux/dulce." Sparkling reds and rosés are delicious, but I'd probably stick to white versions for this cocktail.
If you prefer a sweeter drink, increase the simple syrup per cocktail to 2 ounces. This will change the total amount of servings.
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