I know what you’re thinking, Canned peaches? Old school! But out of the several fruits that I tested (think mango and strawberry), this flavor paired so well with the fruity champagne that I simply had to stick with it as the winner. And who are we kidding… It can’t get easier than this one!
Puree peaches with syrup and add lemon juice, mixing well. At this point you can refrigerate or freeze the puree.
When ready to serve, place about three tablespoons of peach purée into eight chilled champagne glasses. Slowly add 1/3 cup sparkling wine to each glass and stir gently.
Place a mint leaf in the center of each cocktail to garnish, and serve immediately.
Food and Styling by Renee Muller
Photography by Hudi Greenberger