Classic Bellini Cocktail
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!
Recipe Summary
Ingredients
1
Original recipe yields 1 servings
Directions
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.
Nutrition Facts
Per Serving:
136 calories; protein 0.3g; carbohydrates 12.9g; sodium 10.7mg. Full Nutrition