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Mother's Day Brunch Part 3 : Let's talk cocktails

Residents May 9, 2013
No great brunch can be truly great without a fantastic cocktail.  Try this one out this weekend.  It's a Peach Ginger Bellini and it is fantastic.
Ingredients For the ginger simple syrup: 1/4 cup sliced fresh ginger, with skin 2 cups granulated sugar 2 cups cold water For the peach puree: 10 ounces semi-frozen peaches 1/2 cup ginger simple syrup For serving: Ice cubes 1 bottle Champagne Directions Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside. In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool. For serving: Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.