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Adapted from a recipe by Xavier Herit, head bartender, Daniel, New York, New York


1 ounce Grand Marnier
1/2 ounce peach purée*
1/2 ounce fresh orange juice
2 ounces chilled Prosecco
Splash of grenadine
*Peach Purée
In a blender, purée the flesh, including the skin, of one white peach together with two or three ice cubes and a half teaspoon of fresh lemon juice.


Shake the Grand Marnier, peach purée and orange juice over ice and strain into a chilled Champagne flute. Add the Prosecco and the grenadine.

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