Pour peach puree into glass and slowly add champagne. Stir gently. Garnish with a peach slice.
In the original recipe, created around 1940 in Harry's Bar in Venice, white peaches and Italian sparkling wine, Prosecco, should be used. If you can find them use them, if not, regular peaches and champagne will do.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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