Bellini

Bellini cocktail with peach puree and sparkling white wine

The trusty Bellini, invented by Giuseppe Cipriani in the mid-20th century, is one of our favorite ways to dispose of a bumper crop of fresh, almost-too-ripe peaches in summer.

Cipriani, founder of the original Harry’s Bar in Venice, took the name from the color of a saint’s toga in a painting by artist Giovanni Bellini. It doesn’t seem to matter much what color your peaches are; once pureéd, even the whitest peaches produce a lovely blush color.

Since the peach pureé makes up a full third of the drink, it should be blended very well. Try to avoid including the woody bits of the peach, near the pit.

Ingredients

Instructions

Add the peach pureé to a champagne flute and top with sparkling wine. Stir to combine.

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