Ingredients

• 2 ounces peach nectar
• 1/2-ounce vanilla bean syrup, recipe follows
• Dry sparkling wine
• 1/2 cup water
• 1/2 cup sugar
• 1 vanilla bean

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Instructions

1. Add the peach nectar and vanilla bean syrup to a champagne flute. Top with sparkling wine and serve.;
2. 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.;