White Peach Sgroppino

Toby Cecchini, Long Island Bar | Brooklyn, NY

In this updated take on the Sgroppino, Toby Cecchini calls for a summery white peach sorbet supplemented with peach liqueur for a fruit-forward intermezzo.


Serving: 1

  • 2 ounces white peach sorbet, roughly 2 scoops
  • 4 ounces prosecco
  • 1 ounce vodka, preferably Absolut Elyx
  • 1/2 ounce peach liqueur, preferably Giffard Créme de Pêche

  1. In a small bowl or mixing cup, gently whisk together the sorbet, vodka and peach liqueur so the sorbet does not melt.
  2. Add a small amount of prosecco and stir to integrate.
  3. Pour into a rocks glass.
  4. Top with rest of prosecco, and gently stir to integrate.