ginger rogers by Jill Weiner
- 1 small piece of ginger
- 1 ½ parts pür•likör williams pear liqueur
- ¼ part honey syrup*
- ½ part lemon juice
Muddle ginger in a mixing tin, add rest of ingredients with ice, shake, and strain into a champagne flute. Top with cava. Garnish with a long lemon twist and a piece of crystallized ginger on a tooth pick.
*Honey syrup: Combine equal parts honey and water in a small saucepan over medium heat until combined. Remove from heat, let cool, and store in a clean glass jar. Keep refrigerated for up to two weeks.