Ginger Basil Fizz

I was standing in my kitchen yesterday, desperately trying to come up with a last-minute (and simple) recipe to share in time for Easter ... yet, the nearly empty refrigerator and scarce produce bins weren't giving me much hope. I was almost ready to throw in the towel when a piece of (almost dried up) ginger root caught my eye, followed by my basil plant on the windowsill. Then I remembered a bottle of Prosecco that'd been hiding out in the fridge for months. Suddenly, this festive cocktail was born.

It's refreshing and sweet with a lovely, subtle hint of warmth from the ginger. Any leftover syrup can be kept in the refrigerator and used for hot or iced tea, other cocktails or even drizzled over shaved ice in the summer. Enjoy! -KM

INGREDIENTS

• 1/4 cup fresh ginger root, peeled and chopped 
• 1 cup water
• 1 cup sugar (I used natural cane sugar)
• Fresh Basil
• Extra Brut or Brut Prosecco (or Champagne)

INSTRUCTIONS

• Cut off a few 2" pieces of the ginger root, and with the back of a spoon or paring knife, carefully peel off the skin.
• Chop the ginger into smaller pieces; add to a small saucepan with the water and sugar.
• Bring to a boil, then reduce the heat to a gentle boil and allow to cook about 10-15 minutes. 
• Remove syrup from the heat, strain and cool to room temperature. Be sure to keep the candied ginger - they make a tasty addition to this drink, smoothies or tea! 
• Tear up some fresh basil and drop it into the bottom of the glass. Add as much - or as little - of the ginger syrup as you like, swirl to activate the flavors and then top off with the Prosecco. I also like to add a piece of the candied ginger ~ it bubbles beautifully while you drink. Cin-cin!