Peach Bellini like a pro

Zi Valente, head bartender of the Hari Hotel, london, reveals the secret to this party-pleaser . . . PUT your champagne flutes in the fridge for 15 minutes to chill, then take them out and fill each with 10ml Archers Peach Schnapps.

Add 60ml fresh peach purée — you can buy this from the supermarket, or make your own by blitzing a peeled, halved, destoned peach in a food processor.

Gently pour in 100ml chilled prosecco. Stir gently, garnish with a slice of peach and serve. Cheers!