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Alanna Hale

Servings: 1

Unlike so many classic cocktails, there is no dispute over who invented the Bellini. Giuseppe Cipriani, founder and owner of the fabled Harry’s Bar in Venice, adored the delicately fragrant white peaches that were plentiful during the Italian summer. He “squeezed” one (must have been mighty ripe) and blended the puree with some prosecco. The flavor was like summer in a glass, and the drink had a gorgeous pale pink blush to it, thanks to the little tinge of red flesh that’s closest to the pit of a white peach.  The risk you run with the Bellini is the drink becoming too thick, so that it feels as if you’re slurping down peach puree touched with a hint of wine. After toying around with the proportions, we’ve finally settled on the ratio of 1 part puree to 3 parts prosecco. It’s the perfect balance. Prosecco tends to be a little sweeter, simpler, and more one-dimensional than French or even Spanish sparkling wines. But for this drink, there is absolutely nothing that will work like prosecco.


  • 1-1/2 fl. oz. white peach puree
  • 4-1/2 fl. oz. chilled prosecco


  • Pour the peach puree in a chilled Champagne flute. Top up slowly with the chilled prosecco. I like to give this one a stir with a chopstick rather than a metal bar spoon, as the Champagne flutes I have at home and in my bar are too delicate to handle with steel implements.


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