- SERVINGS: makes 1 drink
Giuseppe Cipriani first served this cocktail in 1945 to use up an excess supply of fresh white peaches at his Harry’s Bar in Venice. Three years later, Cipriani named the drink for the Renaissance painter Giovanni Bellini during an exhibition of the artist’s work.
- 4 1/2 ounces chilled Prosecco
- 1 ounce white peach puree (see Note)
- 1/2 ounce crème de framboise (raspberry liqueur)
- In a pint glass, slowly stir the Prosecco into the peach puree. Drizzle in the crème de framboise, then pour the drink into a chilled flute.