Bellini
Venetian elegance in a flute, where ripe white peaches meet Prosecco's gentle effervescence.
- 1Add peach puree to a chilled champagne flute.
- 2Slowly pour prosecco over the puree.
- 3Gently stir to combine without losing effervescence.
- 4Serve immediately.
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Created by Giuseppe Cipriani at Harry's Bar, Venice, between 1934-1948. Named after 15th-century Venetian painter Giovanni Bellini because the drink's pink hue reminded Cipriani of colors in Bellini's paintings. Originally made with white peaches and included raspberry or cherry juice for color. IBA Contemporary Classic.
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