The Bellini originating in Venice, Italy, the Bellini is a deliciously refreshing cocktail made with fresh white peach purée and chilled Prosecco.
Created in the late 1930s to early 1940s by Guiseppe Cipriani at the legendary Harry’s Bar in Venice, a favorite hangout for expats including Ernest Hemingway, Sinclair Lewis, and Orson Welles.
2 tablespoons peach purée (preferably white peach, see notes)
4 ounces Prosecco
The fruity cocktail owes its name and color to Cipriani’s fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach puree, it’s perfectly acceptable to use yellow peach puree or prepared peach nectar and/or peach schnapps.
Place the peach purée in the bottom of a Champagne flute and top with the Prosecco. Stir very gently and serve immediately.
To make peach purée:
Place slices of peeled, chopped peach in the work bowl of a food processor, process until smooth and strain through a fine mesh strainer.
You can substitute peach nectar in a pinch.
Recipe courtesy of Lynne Webb for My Gourmet Connection