Pink Lady (Champagne Cocktail)

By chef Leah Eskin in the Chicago Tribune. Non-alcoholic options are given, but, come on - you know you want that bubbly!

• Ready In: 30 mins
• Serves: 12
• Yields: 1 1/2 cups syrup

Ingredients

• Syrup

• 1  cup cranberries
• 1  cup water
• 1  cup sugar
•  orange, zest of

• Cocktail

• 12  tablespoons triple sec or 12  tablespoons  orange juice
•  champagne or   sparkling wine or  ginger ale
• 12  cranberries

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.).