In a cocktail shaker, combine 3 tbs Tanqueray Flor de Sevilla gin, 2 oz fresh orange juice, 0.5 oz fresh lemon juice and 0.5 tsp simple syrup. Add ice, then shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Double-strain the shaken mixture into a chilled measuring cup or small pitcher to remove ice shards and any pulp for a smooth pour.

Bellini Slush

Blend the slush

In a blender, add 1 cup peach purée, 1 cup cold prosecco, 2 cups crushed ice and 1 tsp peach schnapps (if using). Pulse on medium-high until you reach a smooth slush consistency, about 10–15 seconds. Do not overblend — you want a slushy texture, not fully melted.

Taste and adjust sweetness: if too tart, add up to 0.5 tsp simple syrup and pulse once more.

Assembly & Garnish

Build the spritz

Spoon roughly half of the bellini slush into a large wine glass or spritz glass (about 4–5 oz of slush). Slowly pour the double-strained citrus gin mixture over the slush so it layers slightly.

Top the glass with 4 oz cold prosecco, pouring gently to preserve effervescence and a light layered appearance.

Garnish with an orange wheel on the rim, a light twist of orange zest expressed over the surface for aroma, and a mint sprig if desired. Serve with a straw or short stirring stick so the guest can mix to taste.