Classic Bellini Cocktail

4 made it | 0 reviews | 1 photos

146

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!"

Added to shopping list. Go to shopping list.

5 m servings 136

Original recipe yields 1 servings (1 serving)

Adjust
US
Metric

2 fluid ounces peach juice
4 fluid ounces chilled sparkling wine

1 tablespoon raspberry juice (optional)
Add all ingredients to list

Add all ingredients to list

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.

Get the magazine

Get a full year for $5!

Cook 5-star weekday dinners every time.

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.