Peach Bellini
- 1/2 fresh peach, skinned
- 1/2 oz. creme de peche
- a dash of peach bitters (optional)
- champagne, to top up
- peach ball, to garnish
Puree the peach in a blender and pour into a champagne flute. Pour in the creme de peche and the beach bitters, if using, then gently top with champagne, stirring carefully and continuously. Garnish with a peach ball in the bottom of the glass, then serve.
Serves 1
Ginger Champagne
- 2 thin fresh ginger slices
- 1 oz. vodka
- champagne, to top up
Put the ginger in a shaker and press with a barspoon to release the flavor. Add ice and the vodka, then shake and strain into a champagne flute. Top with champagne and serve.
Serves 1
Buck’s Fizz
- 1/2 glass fresh orange juice
- a dash of grenadine (optional)
- 1/2 glass dry champagne
- orange slice (optional) to garnish
Pour the orange juice into a champagne flute, dash with grenadine, if using, and top with chilled champagne. Garnish with an orange slice, if using, then serve.
Serves 1
Source: Christmas Drinks
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