The story behind the Bellini is that it was created in the 1930s or 40s at Harry’s Bar in Venice, Italy by bartender Giuseppe Cipriani. It was named after his favorite painter, Giovanni Bellini. Originally, the Bellini used sparkling Italian wine and is still made that way in Italy; elsewhere it is often made with Champagne.
- 2 ounces peach juice or peach puree
- 4 ounces Champagne
- Prep Time: 3 minutes
- Total Time: 3 minutes
- Yield: 1 Cocktail
Pour the peach juice or peach puree into a Champagne Flute.
Slowly add the Champagne.
Thanks to the AboutFoodNetwork for this recipe