(Serves 10)
Ingredients
1 gingerroot, peeled (approximately the size of your palm)
1 quart fresh apricot nectar
1 bottle brut champagne or sparkling wine
Fresh mint to garnish
Directions
Purée gingerroot in food processor. Pour into strainer or cheesecloth and push ginger through until 2 tablespoons of juice are produced. Add juice to apricot nectar and stir well. Blend in champagne. Garnish individual glasses with fresh mint.