1 part white peach puree * (Perfect Puree brand is the best)
3 parts Prosecco
One drop of bitters
Sprig of thyme
1. Add peach puree to a chilled champagne flute, fill glass with prosecco, add a dash of bitters and stir.
2. Garnish with a sprig of thyme.
* If you can't obtain a good peach puree you can make your own. Per Harry's Bar in Venice: only use white peaches for a Bellini and never puree the peaches by machine. Use a food mill to make peach pulp and then force it through a fine sieve. If the peach puree is too tart, sweeten it with a little simple syrup.