Prosecco Portofino


  • 4 parts chilled Ruffino Prosecco
  • 1 part pear juice
  • 1 strip of blood orange peel
  • 1 strip of lemon peel


Place lemon and orange peel into the bottom of a flute. Pour in pear nectar, filling 1/3 full. Top off with Ruffino Prosecco and a lemon and orange peel for garnish.



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