Classic Bellini Cocktail
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"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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Ingredients5 m servings 136 cals
Original recipe yields 1 servings (1 serving)
- 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.
- 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.
Per Serving: 136 calories; 0 g fat; 12.9 g carbohydrates; 0.3 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition