Pink Lady (Champagne Cocktail) - cooking recipe

Ingredients

Syrup
1 cup cranberries
1 cup water
1 cup sugar
orange, zest of
Cocktail
12 tablespoons triple sec or 12 tablespoons orange juice
sparkling wine or ginger ale
12 cranberries

Preparation

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.
Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit.
Pour into a jar, cover and chill.
To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute.
Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).