Peach–and–Lemon Verbena Bellinis

• Recipe by Chris Cosentino

The Bellini was invented in 1943 by bartender Giuseppe Cipriani at Harry’s Bar in Venice. Chris Cosentino, the chef at San Francisco’s Incanto, spikes his version with muddled leaves of fresh lemon verbena, a potent summer herb.

Ingredients

1. 1 pound very ripe white peaches, peeled and quartered
2. 1/2 cup fresh lemon verbena leaves
3. 1 cup ice
4. 2 bottles Prosecco, chilled

Directions

1. In a blender, puree the peaches until smooth. Strain the puree into a glass measuring cup; you should have 1 1/2 cups.
   
2. In a cocktail shaker, muddle the lemon verbena leaves with the ice. Add the peach puree and shake well. Strain the puree into the measuring cup. Pour the peach puree into Champagne flutes, top with the Prosecco and serve right away.