- 2 ounces peach nectar
- 1/2-ounce vanilla bean syrup, recipe follows
- Dry sparkling wine
Add the peach nectar and vanilla bean syrup to a champagne flute. Top with sparkling wine and serve.
Vanilla Bean Syrup:
- 1/2 cup water
- 1/2 cup sugar
- 1 vanilla bean
In a small saucepan, combine the water and sugar. Split the vanilla bean in half and scrape off the seeds with a paring knife. Add the seeds and the pod to the saucepan. Bring the mixture to a simmer over low heat and stir until the sugar dissolves. Simmer on low until thickened, about 5 minutes. Strain and let cool completely before using.