The Tiki Era
Bellini
Prosecco and white peach purée. Giuseppe Cipriani at Harry's Bar, Venice, 1948. Brunch in a flute.
Ingredients
- White Peach Purée2 ounces
- Prosecco4 ounces
Directions
Add white peach purée to a chilled champagne flute. Slowly top with prosecco. Stir very gently.
Servings
Served inFlute
MethodBuilt
Notes
White peaches only — yellow peach is wrong. Real purée (not nectar). Quality prosecco.