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Recipe
White Peach Bellini Recipe
Barman Giuseppe Cipriani at Harry’s Bar, Venice invented this classic cocktail, in 1948. Giuseppe Cipriani named this drink after 15th century Venetian painter, Giovanni Bellini. Reportedly the pink glow that Harry admired in one of Bellini’s paintings was his inspiration behind this legendary cocktail
American
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Ingredients Convert Measures
- 2 oz. fresh white peach puree or Boiron fresh frozen puree
- 3 oz. Prosecco sparkling wine
Directions
- Selected very ripe white peaches. Blanch peaches in boiling water for approx. 1 minute and transfer to an ice bath. Peel peaches and remove stones. Transfer peach to a food processor adding ¼ oz. fresh lemon juice for each peach. Sample. Sweeten to taste if needed, approx. 1 oz. of sugar per pound of peaches. (Hint: Add a couple of red raspberries for color) In a 16 oz. mixing glass add ice, 2 oz. peach puree and 3 oz. chilled Prosecco, roll the drink between the mixing glass and a mixing tin to blend, do NOT shake. Strain into a chilled champagne flute.
