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

Irish Shillelagh

Oasis Daiquiri

Peach Blow Fizz Variation

Peach Bowl

Peach Brandy Julep

Bayou Cocktail

Roman Froullati

Rum Julep Variation

Southern Peach

Blended Comfort

Americana

Champagne Cocktail Variation

Brandied Peach Fizz

Brandied Peach Sling

Memphis (belle)

Peach Buck

Peach Velvet

Whiskey Cobbler Variation

American Rose

Delta Cocktail

Frank's Special Fizz

Frozen Peach Daiquiri

Red Hook: Punt e Mes, cherry, maraschino liqueur, rye whiskey

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