How to make:
shake the gin and peach over ice and add to the glass before topping up with the Prosecco. Finally clap the sprigs of mint and basil to lightly bruise the leaves and garnish.
1/2 fl oz | Monkey 47 gin |
1 1/2 fl oz | Peach juice |
2 fl oz | Prosecco sparkling wine |
3 leaf | Basil leaves |
6 fresh | Mint leaves |
Notes:
An elevation on the standard Bellini. Balanced gin giving a punch in the mid with the scents of both gin and Basil working together the add a freshness missing form the original.