MUDDLE ginger in base of shaker. Add next 3 ingredients (all but champagne), SHAKE with ice and fine strain into chilled glass. TOP with Champagne.
Spicy sugar syrup To make your own festive spice syrup: Stir half a cup of hot water and half a cup of sugar in a pan until sugar is dissolved. Add 1 cracked cinnamon stick, ½ a split vanilla pod and 1 teaspoon of cracked Szechuan peppers. Cover for 15 minutes then strain and cool liquid. If using this syrup in the recipe above then use 12.5ml.
Holly sprig & cherry (the holly represents the antlers and the cherry the red nose)
Adapted from a recipe created in 2016 by Ketel One Brand Ambassador, Dave Beatty.