Bellini

Ingredients

• White peach puree50 ml
• Prosecco100 ml

Description & Prep

Stir the peach puree with the prosecco in a mixing glass with ice, very gently so the bubbles survive, and pour into the chilled flute. It was created at Harry's Bar in Venice in the 1940s and named after a Renaissance painter, because of its rosy tone. Sweet, light and easy to drink too fast.