The original Bellini was made with a touch of raspberry puree. Here we’re substituting that with a dash of limoncello.
- 1 oz peach nectar
- About 3 oz sparkling wine (such as Freixenet Cordon Negro)
- Splash of limoncello
- Chill the peach nectar and limoncello by shaking over ice, then strain into a champagne flute
- Top with the bubbly and drop a couple of peach slices in the cocktail to garnish