63. Bellini

The guys get peachy with a brunch classic created in Venice.

BELLINI RECIPE

• 1.7oz/50ml White Peach Purée
• 3.3oz/100ml Prosecco

Pour peach purée into a mixing glass with ice. Add Prosecco. Stir gently and pour into a chilled flute glass.

Recipes via the International Bartenders Association (https://www.iba-world.com/)

Hosted on Acast. See acast.com/privacy for more information.