4 1⁄2 oz Prosecco
1 1⁄2 oz Peach puree
Instructions

Add peach purée to champagne flute, top with prosecco and stir with a chopstick

Cocktail summary
Created by
Giuseppe Cipriani, Venice, Italy
Year
1945
Is an
authentic recipe
Reference

The Bar Book, Jeffrey Morgenthaler

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Average
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(1 rating)
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