Peach Melba Cocktail

Photo: Sang An


Makes about 30 cocktails (serving size: 1 cocktail)


2 pints fresh raspberries or 1 (10-ounce) bag frozen raspberries
1/4 cup sugar
1/3 cup water
About 3 tablespoons peach nectar
1 tablespoon raspberry purée
2 bottles Champagne, chilled
Garnish: fresh-raspberry skewers


Cook raspberries over medium heat with sugar and water 7–10 minutes or until completely broken down. Press through strainer, discarding seeds. Let cool. Pour about 3 tablespoons (1 quart total) peach nectar and 1 tablespoon raspberry purée into Champagne glasses; add chilled Champagne to fill each (2 bottles total). Garnish each with fresh-raspberry skewer.