Created by Giuseppe Cipriani, the founding father of Harry’s Bar in Venice, and named in honour of the great Venetian artist, this cocktail became a favorite tipple of a host of celebrity visitors, including the writer Ernest Hemingway and the actor and playwright Noel Coward.
- Fresh Peach Juice – 1 part
- Dry Champagne – 3 parts
- A Peach ball to garnish
- Pour the peach juice into a chilled champagne flute until the flute is about quarter full.
- Top up the glass with the champagne.
- Garnish with the peach ball.