- 2 teaspoons finely grated peeled fresh ginger
- 1/2 cup sugar
- 1 bottle (750 ml) dry sparkling wine, such as Cava, Prosecco, or Champagne
Set a fine-mesh sieve over a small bowl; set aside. In a small saucepan, boil ginger, sugar, and 1/4 cup water until syrupy, about 2 minutes. Pour through sieve into bowl, discarding solids. (To store syrup, refrigerate in an airtight container, up to 1 week.)
Pour 1 tablespoon syrup into each of 8 tall glasses. Top with sparkling wine, and gently stir.