Pear Ginger Champagne

Simple syrup:

• 1 cup of water
• 1 cup of sugar
• 1 pear (peeled and cored)
• 3 pieces of ginger (broken off from ginger root, peeled with vegetable peeler)
• 1 cinnamon stick

Boil all of the ingredients together until sugar has melted, about 5 minutes. Cool and put in container in fridge. Will keep for up to 2 weeks. (This makes a great gift on its own!)

To assemble drink, add a double shot of pear, ginger & cinnamon simple syrup to a glass.  Fill the remainder of the glass with champagne.  Top with frozen cranberries if you’re feeling festive!

VERDICT:  I made these to use up a hunk of leftover ginger.  The pear didn't come through as much as I'd hoped for, and they were frankly a little odd.  Toss.  From  Design*Sponge.