While these were a perfect fit for Easter, the truth is we've been enjoying these off and on for a few months. I credit my mom for finding the original recipe (from Sandra Lee) and my dad for being the mix-master on these.
Fresh ginger makes all the difference here. I was worried it would overwhelm the flavor of the cocktail, but it really doesn't. The flavor profile is really nicely balanced: a little tangy mango nectar, a little bit of perky ginger, a little rummy, and a little bubbly.
Mango-Ginger Champagne Cocktail
2 shots mango rum (I assume this means about 3 oz total; we used Malibu brand)
2 shots mango nectar (I assume this means about 3 oz total; we used Looza brand)
1 tsp freshly grated ginger
Fill a cocktail shaker with ice. Add rum, nectar, and ginger. Shake gently and then strain, pouring into a martini glass. Top with champagne. (If you are making more than one drink, and I certainly hope you are, work in batches. Grate the necessary ginger first. Mix and pour the drinks one by one, but wait until you've strained the whole round before topping each with champagne.)
(I know, I know. I still owe you February's drink.)