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Credit: Gary Regan, The Joy of Mixology (Clarkson Potter, 2003)
The National Culinary Review, July/August 2013
3½ oz. prosecco
2 oz. white peach puree (recipe follows)
1 white peach
½ t. fresh lemon juice
Method: Add peach puree to champagne flute. Slowly fill glass with chilled prosecco, stirring constantly to incorporate ingredients.
Method: In blender, puree peach flesh and skin with 2-3 ice cubes and lemon juice
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