This famous cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast.
Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each.
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James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
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