Apricot Ginger Bellini
The Bellini, created at the legendary Harry’s Bar in Venice in 1945, is traditionally made with peach purée, but tinned apricots work well year-round. This spiced version comes from the cocktail menu at London's The Counter.
- Prepare5 mins
- Total time5 mins
- 1 tin of Essential Apricot Halves in Fruit Juice (including the juice)
- 10ml Waitrose Ginger Shot
Make an apricot purée by pouring the tin of Essential Apricot Halves in Fruit Juice (including the juice) into a blender and whizzing until smooth. Pour 40ml of the purée into a Champagne flute, add the Ginger Shot (store the rest in the fridge) and top up with Prosecco.