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.
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.
Recipe courtesy of Tyler Florence, 2007