Bellini

About

White peach purée under cold Prosecco. Venice, 1948.

Ingredients

• 1.5 oz White peach purée
• 3 oz Prosecco
• Peach wedge

Method

1. Pour the peach purée into a chilled flute.
2. Top slowly with Prosecco, lifting once with a bar spoon.
3. Rest the peach wedge on the rim.