Mimosas and Bloody Marys are solid year-round choices for brunch cocktails, but when fresh peaches are in season, a Bellini is the way to go. All you have to do is peel and purée the peaches with a little lemon juice and some peach liqueur, pour some sparkling wine into a champagne flute, and stir in a spoonful of the purée. Serve with salmon hash and mini frittatas for an impressive brunch.
Game plan: The sweetness of your peach purée will depend on how ripe the peaches are. Adjust the amount of sugar and liqueur to taste.
1 1/4 poundsyellow peaches (about 3 medium peaches)
3 ouncespeach liqueur, such as Stirrings or Briottet Crème de Pêche de Vigne
Using a vegetable peeler, peel the peaches, remove and discard the pits, and cut the fruit into large chunks.
Place the peaches, liqueur, and lemon juice in a blender and purée until smooth. Taste the purée and, if needed, add sugar 1 teaspoon at a time and blend until the purée reaches your desired sweetness. Transfer to a container, cover, and refrigerate until thoroughly chilled, about 2 hours.
To serve, slowly pour 4 ounces of sparkling wine into a champagne flute. Add 1 1/2 ounces of the purée (be careful, the wine will foam), stir gently, and serve immediately.