Wash and dry all produce. Trim, then mince scallions. Peel 1 thumb ginger, then grate until you have 1 TBSP. Place pork, panko, scallions, grated ginger, 1 tsp sriracha (we sent more), soy sauce, sesame oil, and 1/2 tsp kosher salt in a medium bowl. Season with pepper. Mix to combine. Lightly moisten a few paper towels. Fill a small bowl with water.

Place 6 wonton wrappers on a dry surface. Place 1 tsp filling in center of each. Wet your fingers with water in bowl, then dab edges of wrappers to moisten. Fold in corners of wrappers around filling, then press together to seal. Set aside on a baking sheet and cover with moist paper towels. Repeat with remaining wrappers and filling (you may have some wrappers left over).

Heat a 2-inch layer of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, carefully add wontons to oil and fry until golden brown and crisp, 3-4 minutes. (TIP: The oil should bubble when you add the wontons. If it doesn’t, heat it up more.) Remove wontons from oil with a slotted spoon and set aside on a paper towel-lined tray.

Halve lime. Stir together jam, remaining sriracha (to taste), 2 TBSP water, and a squeeze or two of lime in another small bowl. (TIP: Make sure to break up any larger lumps of jam.) Arrange wontons on a serving tray and serve with sauce for dipping.

For Cocktail: Thinly slice remaining 1 thumb ginger, then place in a small pot along with 1/2 cup water and 1/2 cup sugar. Give it a stir, then bring to a boil over medium-high heat. Once sugar dissolves, remove from heat and set aside to cool, then strain, removing ginger slices. TIP: Save the ginger slices—ginger is a natural remedy for an upset stomach (and may come in handy tomorrow).

For Cocktail: Halve grapefruits, then cut a thin round from one half. Cut round into 6 wedges and make a small slit at pointed end of each. Squeeze juice from remaining grapefruit halves into a measuring cup. Fill 4 or 5 champagne flutes with 1/4 cup juice and 2 TBSP syrup each. Top with sparkling wine and garnish rims with grapefruit wedges.