It's the End of the Year as We Know It

Time 4 minutes
Yields Serves 1
It’s the End of the Year as We Know It
(Kirk McKoy / Los Angeles Times)

Into a chilled Champagne flute, pour the cider, then lemon juice, simple syrup and finally the ginger juice. Top with the cava and garnish with orange peel.

From Devon Espinosa of Ink. You can use your favorite apple cider; Espinosa uses Zeigler’s organic. To make simple syrup, combine equal parts water and sugar in a saucepan and heat until the sugar dissolves. Remove from heat and cool before using. To juice the ginger, puree the ginger root and strain, discarding the solids.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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