2012 was a tumultuous year all around. My husband and I pulled up deep roots in California, and shifted all our worldly goods to the Northwest in a chaotic move. Meanwhile, politics kept the entire nation on edge with a nail biter of an election and the economic game of chicken playing out in Washington. Natural disaster and the nightmare in Newtown capped it all off.
I’m ready to bid this year good riddance and welcome 2013 with open arms.
To toast the occasion, I propose a bubbly new cocktail combining ginger liqueur, a splash of tangerine juice and Prosecco. The liqueur brings new depth and a spicy kick to the sparkling Italian wine while the tangerine juice adds a tropical note. It’s a festive libation made to order for New Year’s Eve.
I had never even heard of ginger liqueur before I chanced upon it as an ingredient in a couple of baking recipes this fall. I tracked down a bottle of Domaine de Canton, a French product made with baby ginger and Cognac, and was hooked. Although it has the syrupy texture associated with a liqueur, it’s only lightly sweet. The ginger flavor, bright and true, is the perfect accent for an inexpensive sparkling wine like Prosecco.
Add a bowl of salted nuts and you’ve got a party.
Happy 2013 everyone!
Pour 1 ounce of ginger liqueur into the bottom of a chilled flute. Add a splash of tangerine juice. Top off with Prosecco or other dry sparking wine. Serve.