NB: This recipe makes more fruit syrup than you will need for this cocktail. The remaining syrup can be kept in the fridge in an airtight container for up to two weeks.
For the spiced candied fruit syrup, add the candied stem ginger and candied mixed fruit to a pan of boiling water and return the mixture to the boil.
Reduce the heat until the mixture is simmering, then continue to simmer for 4-5 minutes, stirring well, or until the fruit has softened. Set aside to cool.
Blend the cooled fruit mixture and sugar in a food processor until smooth and well combined. Strain the mixture through a fine sieve, then store in an airtight jar. Chill in the fridge until needed.
For the cocktail, pour the spiced candied fruit syrup and vodka into a cocktail shaker. Add ice and shake well.
Fill a flute glass until it's two-thirds full with rosé champagne.
Top up the glass with some of the fruit syrup and vodka mixture.
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