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Pink Lady (Champagne Cocktail)

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“By chef Leah Eskin in the Chicago Tribune. Non-alcoholic options are given, but, come on - you know you want that bubbly!”
READY IN:
30mins
SERVES:
12
YIELD:
1 1/2 cups syrup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, heat the cranberries, water, sugar and zest to a boil. Reduce to a simmer and cook until the cranberries pop and the syrup turns pink, about 10 minutes.
  2. Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit.
  3. Pour into a jar, cover and chill.
  4. To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute.
  5. Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).

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