This is atributed to Giuseppi Cipriani, a bartender at Harry’s Bar in Venice, Italy. A favorite of Ernest Hemingway and Noel Coward, it was inspired by a painting in the 1943 exhibition by Bellini.

Bellini’s are the perfect choice for a cocktail party when you want to create an air if sophistication.

Better yet this is a perfect recipe for parties as the puree can be made in advance and it becomes a simple cocktail to prepare to order and in quantity.

Ready

• Peaches for fresh peach juice
• Dry sparkling wine or champagne
• Fresh peach wedges for garnish
• Lemon juice

Set

• Glass: flute
• Blender
• Pan
• Bowl with ice

Go

1. Fill bowl with ice and fill with water to cover.
2. Fill pan with water and place on heat.
3. Bring water to boil.
4. Place peaches into boiling water for about a minute.
5. Remove peaches.
6. Submerge peaches in ice water.
7. Peel peaches and remove pit.
8. Place peaches in blender.
9. Add a touch of lemon juice.
10. Puree.
11. Fill a flute a quarter of the way with peach puree.
12. Finish with sparkling wine/champagne.
13. Stir.

What you should know

Make puree with peaches in season and freeze for summer.