Made with fresh white peach purée and chilled Prosecco, the Bellini is a well-known cocktail that originated in Venice, Italy in the early 1900s.
The Bellini is believed to have been invented at Harry’s Bar in Venice, Italy. Harry’s Bar founder Giuseppe Cipriani came up with the name because the drink’s color reminded him of a painting by 15th-Century artist Giovanni Bellini.
More Like This:
- 2 tablespoons peach purée (preferably white peach, see notes)
- 4 ounces Prosecco
- 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.