For this episode of “Shaken not Stirred” we bring you the newly re-opened Mercure Box Hill Burford Bridge Hotel’s take on the classic peach Bellini. For this modern take champagne is used instead of prosseco and the peach is freshly muddled. Perfect for the New Year celebrations!
You will need:
- 75ml champagne
- 25ml peach schnapps
- 15ml grenadine
- 1 table spoon of fresh peach purée
To make first muddle the fresh peach and add to a champagne flute. Next add the schnapps followed by the grenadine – this will create the coloured layers. Now slowly top with the bubbly and enjoy.
The Mercure Box Hill Burford Bridge Hotel is a client of Magellan PR. Follow them on Twitter @MercureBoxHill and on Facebook/MercureBoxHillBurfordBridge
Contributor Alexandra Pinhorn. Photographer: Sue Lowry.
Magellan PR is on twitter: @MagellanPR / on Facebook: MagellanPR / on Pinterest: Sue Lowry / on Google+: Sue Lowry & MagellanPR and on Flickr: Sue Lowry. For more information on our company, visit www.magellan-pr.com. Follow our other blog focussing on travel in the South of England – A3 Traveller.