Begin by making the ginger simple syrup. Peel
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.