Bellini Cocktail
Bellini Cocktail
The first Bellini was poured in the summer of 1948 by Giuseppe Cipriani, founder and barman of the legendary Harry’s Bar in Venezia. … Legend has it that the drink’s characteristic sunset shade reminded the bartender of the strikingly chromatic paintings by 15th-century Venetian artist Giovani Bellini, hence the name.
Ingredients
For the Peach Puree:
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4 medium white peaches, pitted and quartered
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3 ice cubes
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1 teaspoon freshly squeezed lemon juice, or to taste
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1/2 tablespoon sugar, or 3/4 ounce simple syrup, to taste
For the Cocktail:
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2 ounces peach puree
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4 ounces chilled prosecco
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Peach slice, for garnish
Directions
To Make the Peach Puree
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In a blender or food processor, add the peaches, ice, lemon juice, and sugar (or syrup).
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Blend until smooth.
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Taste and add more sweetener or lemon juice as needed.
To Make the Bellini
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Pour a measurement of peach puree into each Champagne flute.
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Slowly top with sparkling wine while gently stirring to incorporate. Garnish with a slice of peach, either slit and rested on the rim or dropped into the glass
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