By Chef Chris Reynoso of ol' Buckaroo in Three Rivers
Fill each glass with ice cubes.
Add 1-2 tablespoons of simple syrup per glass.
Fill each glass with champagne.
Garnish with Thyme sprigs.
Combine ingredients in saucepan.
Bring to boil, reduce heat to low, and cook for 30 minutes.
Stir with a wooden spoon every few minutes while smashing the peaches.
Strain syrup into a bowl using a fine mesh sieve. Discard the solids.
Transfer syrup to a bottle or jar (keeps in fridge up to 1 week).
Ingredients
Directions
Fill each glass with ice cubes.
Add 1-2 tablespoons of simple syrup per glass.
Fill each glass with champagne.
Garnish with Thyme sprigs.
Combine ingredients in saucepan.
Bring to boil, reduce heat to low, and cook for 30 minutes.
Stir with a wooden spoon every few minutes while smashing the peaches.
Strain syrup into a bowl using a fine mesh sieve. Discard the solids.
Transfer syrup to a bottle or jar (keeps in fridge up to 1 week).