In a twist on the Italian version invented at Harry's Bar in Venice, Italy, sparkling Cremant d'Alsace rose wine is poured atop pureed white peaches. Serve it during cocktail hour, when sweet drinks go over best.
1 750-ml bottle Cremant d'Alsace Brut Rose sparkling wine, chilled
Divide the puree among 6 Champagne flutes (about 1/2 jigger per glass), and top with sparkling wine.
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