
Ingredients
- 1 tbsp of demerara sugar
- 0.25 tsp of edible gold glitter
- 300 ml of prosecco
- 0.5 lemon, juiced
- 40 ml of ginger cordial
Method
Step 1
Add the demerara sugar and edible glitter to a small saucer, then mix together to combine.Step 2
Dip the edges of the rim of two champagne flutes in lemon juice. Then dip the rim into the glitter sugar mixture, twisting the glass gently until the whole rim is covered.Step 3
Add the ginger cordial to the flutes and top with prosecco.