THE BELLINI
Giuseppe Cipriani, founder and barman of the legendary Harry’s Bar in Venice, created the Bellini in 1948. Due to an abundance of fragrant white peaches, he experimented with mixing peach purée with the local sparkling wine. Cipriani was inspired to name his drink after the Renaissance artist Giovanni Bellini, whose lushly chromatic painting depicted a saint in a light pink tunic.
Ingredients
• 2 oz. white peach purée
• 1 squeeze raspberry syrup
• 6 oz. La Marca Prosecco (187mL bottle is the perfect serving size)
Instructions
Pour purée into chilled flute. Add syrup. Top with La Marca Prosecco and stir gently.
