Bellini

• 4 1/2 ounces chilled Prosecco
• 1 ounce white peach puree (see Note)
• 1/2 ounce creme de framboise (raspberry liqueur)

1. In a pint glass, slowly stir the Prosecco into the peach puree.
2. Drizzle in the creme de framboise, then pour the drink into a chilled flute.

puree, framboise

Taken from www.foodandwine.com/recipes/bellini-cocktails-2012 (may not work)