Invented in 1945 at Harry’s Bar in Venice, Italy, the Bellini is a classic champagne cocktail that was originally created to get rid of an excess of peaches bartender Giuseppe Cipriani had on hand. It gets its name from the Renaissance painter Giovanni Bellini, who is known for having brought rich, vivacious colors to the otherwise fairly muted style of the day—just like what this drink will bring to your brunch table.
|4.5 oz sparkling wine (traditionally Prosecco)|
|1 oz white peach puree|
|1/2 oz peach or raspberry liqueur (optional)|
Preparation: How to make a Bellini
- Add peach puree to a mixing glass with no ice.
- Add sparkling wine slowly, stirring gently so as not to lose the effervescence.
- Strain into a champagne flute and serve.
- Optionally, float the peach or raspberry liqueur on top.