- 20 ml rinquinquin (a dry French peach apéritif; see note)
- 75 ml prosecco
- 1 scoop of coconut and pandan sorbet (see note)
- ¼-½ tsp lime zest, plus extra, to serve
- 1Blend ingredients in a blender on high speed until smooth (10 seconds), pour into chilled Champagne flutes, garnish with a pinch of lime zest and serve.
Note "If you're not familiar with rinquinquin (pronounced "ran-can-can") it's something you'll wish you knew about sooner," says Ashton. "With its perfect balance of sweet and dry and clean, fresh yellow-peach flavours, you'll find any excuse to add this to just about anything. It's available online from major liquor retailers and is definitely worth buying. Otherwise, you could use peach schnapps at half the quantity for a comparable result." Ashton uses Gelato Messina's coconut and pandan sorbet; otherwise use straight coconut sorbet.