1 tbsp ginger cordial (we used Belvoir)
juice 1 lemon
400ml prosecco
45ml hazelnut liqueur (we used Frangelico)
3 mini gingerbread men
30g roll-out icing or marzipan
Method
Put 4 Champagne flutes in the fridge for 15 mins. When you’re ready to serve, mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug. Take the Champagne flutes out of the fridge, pour in the mixture, then top up each glass with Prosecco.
Roll the icing into 4 small balls, then gently press them onto the rims to help you secure the mini gingerbread men.
Serve immediately.
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