Bellini
makes 1 drink
A rich blend of white peach purée and Prosecco, this elegant queen of cocktails was created in Venice and traditionally served only during the summer months when white peaches were available.
Read more about this recipe at Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
1 ounce white peach purée
3 ounces Prosecco
prep: 5 minutes
total: 5 minutes
highball glass (or Champagne flute)
Make sure the white peach purée and Prosecco are both very cold. Following a ratio of 3 parts Prosecco to 1 part white peach purée, serve in a well-chilled highball glass or Champagne flute.
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