1 tbsp ginger cordial (or gingerbread syrup - see goes well with for recipe)
50ml hazelnut liqueur (I used Frangelico)
25g roll-out icing or marzipan
4 mini gingerbread men
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.