Made famous by a bar in Venice, Italy, the Bellini is a summer favorite here at Chandon. We love it best made with fresh, ripe peaches, but frozen will due in a crunch.
1/2 cup peach puree
1/2 oz agave syrup
- Stir the peach puree and agave syrup together. Divide into two flutes. Top with Brut Classic. Stir gently to combine.