Apricot-Blueberry Champagne Cocktail

I made these for Mother's Day this year, too. Less sweet than a mimosa but still light enough for brunch. Champagne is a funny alcohol; when you mix it, you add mixers first and the champagne second. Weird. But delicious.

Apricot-Blueberry Champagne Cocktail

Ingredients:
Apricot nectar (I used Santa Cruz Organics brand, from the natural foods section)
Blueberries, thawed from frozen or fresh
Dry champagne

In a champagne flute, put 3-4 blueberries (if using wild blueberries, add a few more as they are quite petite) in the bottom of the glass. Add apricot nectar to about 3/4" up from the bottom. Muddle the berries a bit in the nectar, then fill the glass the rest of the way with champagne. Enjoy!

Whenever I hear the word 'champagne' I think of the movie Wayne's World. Anybody else?