A seasonal favourite, invented by Giuseppe Cipriani the founder of Harry’s Bar in the 1930’s – this a two-ingredients cocktail requiring only white peach puree and Prosecco (Italian sparkling white wine).

Puree 3 white peaches, peeled and cored. You can pass the puree through a fine sieve if you like a smoother texture. Pour into 6 champagne glasses (fill to 1/3). Top with Prosecco (you will need 1 bottle Prosecco or other sparkling white wine). 

Serves 6.