Blood Peach Bellini

• 1 ounce Boiron or homemade White Peach Puree (opposite page)
• 1/4 ounce homemade Grenadine (page 157)
• 4 1/2 ounces chilled Prosecco
• 1/4 ounce Campari

1. Pour the peach puree and grenadine into a mixing glass.
2. While stirring, slowly add the Prosecco.
3. Drizzle in the Campari to reduce the foam.
4. Pour into a chilled champagne flute.
5. Dominant Flavors: tart peach fruit forward
6. Body: medium, velvety, vibrant texture
7. Dryness: medium acidity from prosecco
8. Complexity: medium
9. Accentuating or Contrasting Flavors: Campari adds depth and bitterness
10. Finish: long, bittersweet
11. Glass: champagne flute

boiron, grenadine

Taken from www.epicurious.com/recipes/food/views/blood-peach-bellini-390851 (may not work)