Adapted from a recipe by Xavier Herit, head bartender, Daniel, New York, New York
|Ingredients:||1 ounce Grand Marnier
1/2 ounce peach purée*
1/2 ounce fresh orange juice
2 ounces chilled Prosecco
Splash of grenadine
*Peach Purée In a blender, purée the flesh, including the skin, of one white peach together with two or three ice cubes and a half teaspoon of fresh lemon juice.
|Directions:||Shake the Grand Marnier, peach purée and orange juice over ice and strain into a chilled Champagne flute. Add the Prosecco and the grenadine.|