Sparkling · Build · Flute · 3 min
Bellini
Harry's Bar, Venice. White peach, prosecco, nothing else — Giuseppe Cipriani was firm about it.
What's in it
- 100ml (3⅓ oz) Prosecco
- 50ml (1⅔ oz) White peach purée
How to make it
- Chill a flute.
- Spoon the peach purée into the bottom of the glass.
- Top slowly with prosecco.
- Stir once, gently.
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