Classic Bellini Cocktail

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158

Recipe by: ScandoGirl

"The Bellini was 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. 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. Sip and feel sophisticated!"

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5 m servings 136

Original recipe yields 1 servings (1 serving)

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2 fluid ounces peach juice
4 fluid ounces chilled sparkling wine

1 tablespoon raspberry juice (optional)
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Directions

Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

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Footnotes

Cook's Note:
Purists do not use Champagne to make this cocktail; it can be too flavorful and hide the subtle peach flavor.
If a non-alcoholic cocktail is desired, use sparkling water in place of the sparkling wine.