½ oz freshly squeezed lime juice, strained through a fine mesh sieve
½ oz ginger honey syrup
Dry champagne or cava
For the ginger honey syrup, combine one cup honey, one cup water, and one large knot of ginger (about six inches long, peeled and thinly sliced) in a saucepan over high heat.
Bring to a boil, stirring occasionally, then reduce heat to medium and simmer five minutes. Remove from heat and chill in the fridge overnight, then strain through a fine mesh sieve, discarding solids. Use immediately or store in the fridge.
For the cocktail, combine all but the champagne in a shaker with ice. Shake vigorously for 15 seconds, then strain into a chilled flute and top with champagne or cava.