Apricot St. Germain Bellini

One problem I have always had with bellinis is that they are too small!  As soon as I start to sip one, whoosh, it is gone.  This week, I really needed a big cocktail.  I spent the last three weeks on a highly stressful project at work which had me jittery during the day and sleepless at night.  The case I was working on ended (for now) yesterday, with a really great result.  So I deserve more than a smidge of champagne, I deserve a jug of champagne.  I was originally going to use fresh peach puree for my bellini, but saw some beautiful fresh apricots at the market and went with those to make this drink a little more esoteric and fancy.  The St. Germain adds a touch more of sweetness (I didn't add any sugar to the apricot puree).  All in all, this was just the kind of girly, bubbly drink I needed.  Now that this project is over I hope to have more room in my brain for blogging!
Apricot St. Germain Bellini

Ingredients for one large(!) drink
3 oz apricot puree (directions below)
3 oz  oz St. Germain
Champagne or Prosecco to fill whatever size glass you think you deserve
 
To make Apricot Puree (this amount is good for 2 big ol drinks like above or 4 dainty ones): Take 3- 4 small apricots and with a sharp knife score them with a big x.  Bring a small saucepan of water to a boil, drop in the apricots for 30 seconds to a minute, then remove and cool.  Peel the skin of the apricots, pit them, and put them in a blender.  Puree the apricots.  If you taste the puree and want it a bit sweeter, add a little sugar.  I did not since I find St. Germain pretty sweet.


Directions for cocktail:

1. In a chilled glass combine the St. Germain and Apricot puree and stir with a cocktail spoon.  
2. Top off with champagne. 
3. Voila, serenity.