Bellini

What you need

• 2 oz (60 ml) white peach purée, ice cold
• 4 oz (120 ml) Prosecco Brut, ice cold
• Optional: 1 tsp lemon juice to keep the purée bright

How Larry builds it

1. 01

   Purée the peaches. Blend peeled ripe white peaches with a squeeze of lemon. No sugar unless the fruit is poor.

2. 02

   Chill both. Purée and Prosecco should both come out of the fridge cold. Temperature is what keeps the foam.

3. 03

   Purée first. Pour the purée into the flute, then add the Prosecco slowly in two goes so it does not erupt.

4. 04

   Fold once. One slow turn with a bar spoon. No shaking, no ice, ever.

Larry’s rule: Invented at Harry's Bar in Venice. Yellow peaches make it sweet; white peaches make it right.