By Culina at COMO Dempsey
Alain Milliat White Peach Nectar, chilled (available at Culina Market)
1 bottle of very chilled Bolla Prosecco
WHAT YOU’LL NEED
2 chilled champagne flutes
1 cocktail shaker
Pour 1 part peach nectar over ice in the cocktail shaker. Shake until well chilled.
Add 2 parts prosecco, stir and pour into a chilled flute.
Repeat with remaining ingredients.