Mixologist Cat Miltenberger created this variation on the Harry’s Bar Bellini for Cretia’s Restaurant in Dallas.
1 oz. Perfect Purée White Peach Purée
1 dash vanilla syrup
1 dash cranberry juice
Chilled sparkling cider
Edible flower for garnishPour the peach nectar into a Champagne flute, add vanilla syrup and cranberry juice, and top off with the sparking cider. Garnish with an edible flower.