- 1/2 cup sugar
- 1/4 cup water
- 2 teaspoons freshly grated ginger
- Zest and juice of 6 tangerines
- Chilled Champagne or sparkling wine
Add sugar, water, ginger, and tangerine zest to a saucepan. Bring to a boil and stir until sugar is dissolved, then remove from heat and let cool. Stir in tangerine juice, cover, and chill in refrigerator until cold, about 1 hour.
Strain mixture (if desired) and divide between six Champagne flutes, and top off each glass with sparkling wine.