Ingredients

• 3" piece ginger peeled, thinly sliced
• 1/2 cup raw or granulated sugar
• 2 750-milliliter bottles chilled Prosecco
• 8 thin clementine or orange slices

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Instructions

1. Bring one 3" piece ginger, peeled, thinly sliced, 1/2 cup raw or granulated sugar, and 1/2 cup water to a boil in a small saucepan; reduce heat and simmer 5 minutes. Let cool. Strain syrup through a fine-mesh sieve into a small jar or bowl; discard ginger.
2. DO AHEAD: Syrup can be made 1 week ahead. Cover and chill.
3. For cocktails: Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.
4. Pour 1/4 ounces ginger syrup in each coupe glass. Dividing evenly, top off with two 750-milliliter bottles chilled Prosecco (about 5 ounces per glass) and garnish each with a thin clementine or orange slice.