BELLINI CHAMPAGNE COCKTAIL - Difford's variation

The Bellini originated in the 1940s at Harry's Bar in Venice, Italy. The original recipe calls for white peach puree and Prosecco. The recipe below is a subtle variation created by Simon Difford of Difford's Guide. WIN THE GIN BOOK: https://stevethebartender.com.au/giveaway-guide-to-gin-book/ INGREDIENTS - 60mL White Peach Puree (2 oz) - 15mL Peach Liqueur (½ oz) - 7.5mL Fresh Lemon Juice (¼ oz) - Prosecco METHOD 1. Combine the puree, liqueur and lemon juice into your cocktail shaker 2. Briefly shake with ice 3. Strain into a champagne flute 4. Top with Prosecco Music: "Lovely Rita" by Birocratic (http://birocratic.lnk.to/allYL)