Ginger Rose Sparkler



Sitting in my tiny Brooklyn apartment, during what’s been a whoosh of a week, I’m about ready for a cocktail. It’s almost Friday, how about you?

To be honest, I actually sipped a beautiful coupe filled with fig jam, rum and sparkling wine last night at local restaurant Dumont. It reminded me of my Sparkling Jam Cocktail and of this blog post that I’ve been eager to launch since Heidi and I shot it in December.

I’ve been stowing it away for this perfect moment, to release it as my tiny ode to Valentine’s Day.

I’m not sure if you celebrate Valentine’s Day, but we consider it a big deal around here. Ever since I gave out homemade Valentine cards to my friends, teachers, parents and even that boy who totally ignored me in second grade (you know who you are, CHRIS!), I’ve loved this holiday. And now that I’m into all things food, the holiday opens up so many reasons to bake, cook and, who’s kidding who, indulge in all sorts of festive sparkling beverages.

This cocktail couldn’t be easier. You can make it with the beautiful handmade products that we sell in our store, or with what’s likely in your baking cupboard. (Please know that if you’d like to purchase just the Morris Kitchen ginger syrup or just the Sabbathday Lake Shakers’ rose water, we’re happy to ship those two items off to you separately. Just email us!)

The measurements below suit my taste, but you may wish to heighten the spicy factor by adding more ginger. I go light on the rose water and while I promise not to judge you for going all out, I feel a little goes a long way. Rose water is available in most grocery stores and is used to add a delicate note of, well, rose to baked goods and dishes.

If you want to make your own ginger syrup, just boil equal parts of sugar and water in a pot on the stove and add in a big handful of fleshly peeled and chopped ginger. After the sugar is dissolved, let the pot sit off the stove for 20 minutes or until your desired sharp ginger flavor is achieved. This syrup will store in the fridge for a few weeks.

This Ginger Rose Sparkler is what I plan to drink on Valentine’s Day when my husband and I cook up our feast next week. We usually go a bit nuts, making several courses on the fly just for the two of us. But since I’ll be heading off to Paris for almost a month without him, I think we’re entitled to a bit of crazy, oui?

I hope you try this drink and if you do, please let me know what you think. Feedback is incredibly important to the cocktail creation process.

And if you’re still looking for a Valentine’s gift for your sweetie, your friend, your Mom or just the family, we still have available gift boxes, full of handmade food that I personally curated into a little statement of love. The links follow, as does the recipe! Happy almost Valentine’s Day!

Be My (Hip) Valentine

Be My (Sweet) Valentine

Be My (Big) Valentine

Ginger Rose Sparkler


  • 1.5 tablespoons Ginger Syrup
  • 1 scant teaspoon Rose Water
  • 4 ounces Sparkling Wine or Champagne, chilled


  1. Add the syrup and water to a wine glass.
  2. Slowly pour the Champagne into the glass.
  3. Use a tiny whisk or small spoon to provide one or two quick, gentle stirs. Serve!
All photos styled by Maggie Battista and Heidi Murphy, and taken by Heidi Murphy/White Loft Style.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.