A Bellini cocktail is a classic mix of sparkling wine and peaches, originally from the famous Harry's Bar in Venice. It is made with a peach liqueur (peach schnapps works well), juice and sparkling wine or
Early recipes included a small amount of cherry or raspberry juice which gave the cocktail a pale pink tinge that reminded Giuseppe Cipriani, founder of Harry's Bar, of a toga worn in a painting by Venetian artist Giovanni Bellini - hence the name. You can add a drop of cherry or raspberry juice for colour if you like, but it isn't necessary.
- 15ml (½oz) peach liqueur (peach schnapps is good)
- 30ml (1oz) peach juice or nectar (the thick juice now available in some supermarkets)
- Chilled Prosecco or sparkling wine
Pour the peach liqueur and peach juice into a chilled champagne flute.
Slowly top up with Prosecco - or Champagne if you’re flush.
Because white peaches are seasonal other variations were created, including Puccini (mandarin juice), Tintoretto (pomegranate juice) and Rossini (strawberry purée).
Make a non-alcoholic version with sparkling water instead of Prosecco.
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