Raspberry and Honey Bellini
- 1 tablespoon honey and raspberry puree
- Prosecco or champagne to top
Add puree to the champagne flute. Top with Prosecco or champagne and swirl lightly with a spoon before serving.
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Tuesday, March 11
Sean MacPherson took some time out to chat with us about his new restaurant, so click through to find out why we\'re calling Margaux your new go-to in NYC.