- 1/2 cup sugar
- 1/2 cup water
- 3-inch knob of ginger, peeled and sliced
- 8 ounces dark rum
- In a small saucepan, set over medium heat, add the sugar, water and ginger. Stir until the sugar has dissolved. Turn the heat off and cover; steep for 15 minutes. Strain the syrup, discarding the sliced ginger.
- To a shaker, add a small handful of ice, syrup and dark rum. Shake until cold. Divide amongst 6 coupe glasses and top with a splash of champagne.