Bellini
INGREDIENTS
- 3 oz white peach purée (or peach nectar)
- 4 to 6 oz chilled prosecco (or other dry sparkling wine)
- Garnish: Peach slice
INSTRUCTIONS
Pour the peach purée into a chilled champagne flute. Slowly add the prosecco, stirring gently. Garnish with a fresh peach slice.
VIDEO HOW-TO
NOTES
One of the most famous sparkling apertifs was created in the 1940s in Venice, at Harry's Bar, in honor of the Venetian Renaissance painter Giovanni Bellini. It is traditionally, and ideally, made with puréed fresh white peaches and prosecco, an Italian dry sparkling wine. White peaches are somewhat difficult to find, with a seasonally narrow window, but any variety of ripe peach or even nectarine can be used. If peaches are unavailable, you can substitute 1 oz of peach nectar; although not as flavorful, it will do in a pinch. Peach brandy or schnapps has occasionally been used as well but is not recommended from a purist's point of view.
