This famous luxurious cocktail was invented at Harry’s Bar, Venice, in 1934 by the legendary barman Giuseppe Cipriani. The major question concerning this cocktail is, should we use Prosecco or Champagne? Champagne is the choice of purists but Prosecco (a mild Italian sparkling white wine from the home of the Bellini) is a good base for a delicate fruit like peach, and obviously cheaper. Champagne, which has a much stronger flavour, can overpower the peach, so you sometimes have to add more purée, destroying the balance.
Ingredients: Makes 2 Drinks
- 2 ripe peaches, peeled, halved and stone removed (white peaches are recommended)
- chilled champagne (about 300ml – half bottle) or sparkling white wine
Directions: Chill the champagne and glasses. Place the peaches in a small blender and purée until totally smooth, (this can be done in advance and kept in the fridge). Spoon half neatly into two chilled champagne glasses, and slowly top up with champagne, stirring as you pour. Ideally it is one-third peach purée to two-thirds champagne. Serve straight away. Note you can use the equivalent of preserved peach halves in natural juice if fresh white peaches are seasonally unavailable.