This typical Venetian aperitivo was first invented at Harry’s Bar in 1948. Although it has become one of the most popular summer drinks in America, once you have had a fresh white peach in Italy, you can understand why it is difficult to really duplicate this drink in America. White peach puree can be very hard to find in this country and fresh peach puree seems to create a drink that “foams up”. Although nothing like the original, I most often substitute Peach Grappa.
- 5 oz. Prosecco
- 1 oz. white peach puree (or Peach grappa)
Pour the peach puree (or peach grappa) into a champagne flute, add the Prosecco.
Variations: Mango, strawberries, apricot, raspberry, and most any sweet fruit puree can be substituted.