Sweet, summery, and herbal, this light champagne cocktail from Claire Thomas of The Kitchy Kitchen is refreshing as can be.
Bellinis were my first cocktail ever. I'm pretty sure it was at the Hotel Bel-Air, with my mom, while we were skipping a boring event for a mom-and-daughter day. We'd leave anything we weren't vibing with, and our go-to activities were afternoon tea, manicures, and matinées. Bellinis are a favorite for us, so this one is close to my heart.
1 peach, chopped
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice
1 teaspoon lavender flowers
Put everything together and bring to a simmer over medium heat. Puree and strain, adding a little water if you need to. Let cool and add to a champagne flute. Top with champagne.