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.
Add the peach pureé to a champagne flute and top with sparkling wine. Stir to combine.
- Bellini (cocktail) on Wikipedia