About this episode
The guys get peachy with a brunch classic created in Venice.
BELLINI RECIPE
- 1.7oz/50ml White Peach Purée
- 3.3oz/100ml Prosecco
Pour peach purée into a mixing glass with ice. Add Prosecco. Stir gently and pour into a chilled flute glass.
Recipes via the International Bartenders Association (https://www.iba-world.com/)
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