Blue Ginger Kir Royales - ginger slices

Method

• Mix ginger, sugar, water and curacao all together in a saucepan and bring to a slow simmer.
• Reduce mix by 50 percent until a syrupy consistency is reached.
• Keep in mind that the syrup will thicken as it cools.
• Strain warm syrup and allow to cool completely in the refrigerator.
• Take ginger slices and completely coat in sugar.
• Spread on sheet pan and slowly dry out in a preheated 225 degree oven for 3 hours.
• Ginger slices should be dried but still chewy.
• Using champagne flutes, add 1 tablespoon of the syrup and fill to the top with champagne.
• Drop a small sliver of candied ginger in each glass, enjoy.