Created in 1948 by Harry Cipriani at Harry's Bar in Venice, Italy, this sophisticated drink was named for the 15th-century Venetian artist Jacopo Bellini, a painter Cipriani much admired. Apparently, the wonderful faint pink hue of the Bellini reminded him of a similar shade in one of the artist's paintings. The components are fairly simple but when combined, they make an intricate, stylish drink.
If white peaches are out of season, use yellow ones; the drink will not be quite the same in color, but it will retain its marvelous balance and flavor. You can also use frozen peach puree in place of the fresh peach (if you do, omit the lemon juice and simple syrup).
- 1 ripe white peach, pitted but not peeled, cut into 1-inch cubes
- 1 tsp. fresh lemon juice
- 1 tsp. simple syrup (see related recipe at left)
- 2 cups Prosecco (an Italian sparkling wine), Champagne, sparkling wine
or nonalcoholic sparkling wine
In a blender, combine the cubed peach flesh, lemon juice and simple syrup and blend well. Divide the peach puree among 4 chilled Champagne flutes. Gently pour in the sparkling wine. Stir gently to combine.