1Bring fruit, ginger, and water to a simmer in a large pot. Cook until fruit is soft, 10 to 15 minutes. Let cool slightly, then strain through a cheesecloth-lined sieve into a large saucepan, pressing on fruit. Discard fruit. Add sugar and taste, adding more as needed to reach desired sweetness.
2Put juice mixture back on the stove and bring to a simmer until sugar dissolves. Add mint and continue cooking until reduced to a light syrup, about 15 minutes. Let cool completely. Discard mint. Transfer syrup to sterilized bottles or airtight containers. Cover, and refrigerate for up to 3 months.
3Pour 1 part saft, 1 part liqueur, 2 parts club soda over ice. Add a sprig of mint and you’ve got yourself a tasty beverage.
The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.
Originally created for the W Hotel in New York, the Bond St. Sparkler is the epitome of a seasonal twist on a classic champagne cocktail such as the Bellini. Add a bit of flair to your next brunch and pour a sparkler inspired by the seasonal fruits available to you. It is sure to please.