Harry's Bar in Venice is famous for far more than just its' Bellini recipe. This well known reported haunt of Ernest Hemingway and Orson Welles was opened in 1931. In 1948 Giuseppi Cipriani created the Bellini which was reportedly inspired by the 15th-century Venetian painter Giovanni Bellini. Giuseppi's recipe took a long time tradition of marinating fresh peaches in wine to a new level. By mixing fresh white peach puree and Prosecco, Giuseppi had created a new sensation. The Bellini makes it for a perfect brunch cocktail and part of any gatherings!
- 2 oz peach puree
- 4 oz Zonin Prosecco
1. Pour the peach puree into a flute
2. Slowly add the Zonin Prosecco