Bellini

2 ounces peach pureé (see below) (6 cl)

3 ½ ounces chilled Prosecco (10.5 cl)

Add the peach pureé to a Champagne flute, and slowly add the chilled Prosecco, stirring constantly to incorporate the ingredients.

Serve in a champagne flute (6.0 oz)

by Harry Cipriani From *The Joy of Mixology* by Gary Regan; New York: Clarkson Potter; 2003

American Rose

Peach Blow Fizz Variation

Irish Shillelagh

Oasis Daiquiri

Blended Comfort

Roman Froullati

Rum Julep Variation

Southern Peach

Frozen Peach Daiquiri

Peach Brandy Julep

Bayou Cocktail

Brandied Peach Fizz

Delta Cocktail

Americana

Frank's Special Fizz

Whiskey Cobbler Variation

Peach Bowl

Champagne Cocktail Variation

Brandied Peach Sling

Memphis (belle)

Peach Velvet

Peach Buck

Norwegian Sunset: Aperol, aquavit, orange bitters, sweet vermouth

Proprietary Danish cherry liqueur with brandy base produced since 1818 under various names such a...