Casa Bellini
Ingredients:
- 1 oz Casamigos Blanco
- 1 oz Peach Puree
- 2 Raspberries
- Top off Prosecco
Directions:
Puree a peach in a blender (yield is roughly 3 oz puree per peach). Combine all ingredients into tin shaker, except prosecco. Muddle fruit. Add ice. Shake vigorously. Strain into champagne flute. Top off with chilled Prosecco. Garnish.
