- 1 oz. White Peach Purée – recipe below
- ¼ oz. grenadine
- ¼ oz. Campari
- 4 ½ oz. champagne
- Combine purée and grenadine in a mixing glass with ice.
- While stirring, slowly add champagne.
- Drizzle Campari into glass to reduce the foam
- Strain into chilled champagne flute.
White Peach Purée
- 1 -4 white peaches, pitted.
- 1 Tbl. Per peach sugar
- ½ oz. water per peach
- ½ oz. lemon juice per peach
- Combine all ingredients in a blender and blend until smooth.
