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.
Get everything you need for your bar from|
The Webtender's BarStore.
Copyright © 1995-2019 The Webtender.