This fruity prosecco cocktail is an elegant spin on the classic Bellini. The fruit purée can be prepared in advance, but it’s better to assemble the cocktails just before serving as the vibrant colour will fade if the drink is left to stand for too long.
- Begin by making the fruit purée. Whizz the peach, raspberries, water and sugar together in a blender for 1 minute, until it forms a smooth purée.
- Divide the gin between 4 flutes and half fill them with prosecco. Divide the fruit purée between glasses and mix to incorporate, then top the glasses up with more prosecco.
- To garnish, thread a raspberry onto a cocktail stick, followed by a folded slice of peach.