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Credit: Perlage Winery, Farra di Soligo, Italy
The National Culinary Review, July/August 2013
1 part strawberries (2 sliced strawberries with 1 t. sugar mixed in)
2 parts Perlage prosecco
1 part plain water
Method: Add strawberries, Prosecco and water to champagne flute. Add ice cubes if desired.
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