2 ounces peach pureé (see below) (6 cl, 1/2 gills)
3 1/2 ounces chilled Prosecco (10.5 cl, 7/8 gills)
Add the peach pureé to a Champagne flute, and slowly add the chilled Prosecco, stirring constantly to incorporate the ingredients.
Serve in a champagne flute (6.0 oz)
Notes
by Harry Cipriani From *The Joy of Mixology* by Gary Regan; New York: Clarkson Potter; 2003Some similar cocktails
 | American Rose |
 | Americana |
 | Bayou Cocktail |
| Blended Comfort |
| Brandied Peach Fizz |
| Brandied Peach Sling |
| Champagne Cocktail Variation |
| Delta Cocktail |
| Frank's Special Fizz |
| Frozen Peach Daiquiri |
 | Irish Shillelagh |
| Memphis (belle) |
| Oasis Daiquiri |
| Peach Blow Fizz Variation |
| Peach Bowl |
 | Peach Brandy Julep |
| Peach Buck |
| Peach Velvet |
| Roman Froullati |
 | Rum Julep Variation |
| Southern Peach |
| Whiskey Cobbler Variation |
