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

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