Brunch Cocktails: Ginger Mint Peach Bellini

BRUNCH COCKTAIL SERIES A GINGER MINT PEACH BELLINI While Italian sparkling wine tends to be the go-to bubbly for a more traditional Bellini, we like to get fancy and use champagne. Be sure to use a chilled flute for this brunch favorite. GINGER SIMPLE SYRUP • 1/8 cup sliced fresh ginger •1 cup granulated sugar •1 cup cold water PEACH PURÉE •1 bag (10-120z) frozen peaches slightly thawed •1/4 cup ginger simple syrup FOR SERVING • Ice cubes • Several sprigs of mint •1 bottle champagne DIRECTIONS For the ginger simple syrup, peel and grate the ginger, add it with the sugar and cold water to a saucepan. Bring it to a boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces. For the puree, add the ginger syrup and frozen peaches. Blend until smooth then let cool in the fridge. For serving: In a shaker, add leaves from one sprig of mint and fill half with ginger peach puree. Muddle mint. Add ice cubes then top with champagne. Shake vigorously to combine. Pour into glasses. Garnish with sprig of fresh 3. mint. redENVELOPE