Contemporary Classics IBA
Bellini
Brunch's secret weapon
A delicate peach purée lifted by cold prosecco into something impossibly light. It tastes like a summer morning in Venice before the tourists wake up.
Ingredients
- 1 3/4 oz Peach Purée
- 3 1/2 oz Prosecco
Method
Pour peach purée into a chilled flute. Gently top with cold prosecco. Stir gently to combine.