I first had a Bellini in Buenos Aires, Argentina, and I've enjoyed this Italian-born cocktail ever since. Be sure to use nicely chilled cava or Prosecco. If you can get some fresh fruit purée, wow, it's that much better! Cheers--and ¡Salud!
3 ounces fresh peach purée, or excellent-quality peach nectar
5 ounces chilled cava or Prosecco
1 thin peach slice and or a raspberry for garnish
Pour the peach purée into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or Prosecco. Stir lightly, garnish, and serve! (Repeat as needed--of course--for all your guests!)