A classic cocktail that originated in Venice and traditionally is made with pureed white peaches. Its’s simple yet delicious and one glass inevitable leads to another.
3-4 ripe peaches, skinned, stones removed, and flesh cut into chunks
peach brandy (optional)
1 bottle brut bubbly
In a blender, whizz the peaches to a puree, then chill. Fill 6-8 champagne flutes one-third full of puree, dash with brandy, if using, and top with chilled bubbly.