Why the Heck Not, it's Saturday

It's hot as hell, and it's Saturday night. Bellinis for everyone!

• one bottle very cheap, very dry bubbly. Traditionally one would use an inexpensive prosecco, but my favorite is Cristalino, which is a cava (Spanish sparkling wine). Relatively full-bodied, with an unattractively bitter edge that actually pairs perfectly with ripe fruit. But I would never drink it by itself
• puree of a few white peaches, skinned and pitted, with a little sugar added if necessary

Put three of four tablespoons of the puree in a champagne flute, and top off with bubbly.

Alternatively, use the juice of half an orange. Or good orange juice. But please, use expensive orange juice. A mimosa is not a mimosa with cheap orange juice!