Bellini

Venice's velvet classic, born at Harry's Bar.

Served in: Flute

Ingredients

• Peach (purée)50 ml
• Prosecco / champagne100 ml

Method

1. Spoon cold peach purée into a flute.
2. Top slowly with prosecco, stirring gently as you go.
3. Serve immediately.

Garnish

None — purity matters

Found in