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The Bellini was invented in 1943 by bartender Giuseppe Cipriani at Harry's Bar in Venice. Chef Chris Cosentino spikes his version with muddled leaves of fresh lemon verbena, a potent summer herb. More Champagne Cocktails

Chef Chris Cosentino
Chris Cosentino
August 2008

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Recipe Summary test

total:
20 mins
Yield:
makes 10 bellinis
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, puree the peaches until smooth. Strain the puree into a glass measuring cup; you should have 1 1/2 cups.

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  • In a cocktail shaker, muddle the lemon verbena leaves with the ice. Add the peach puree and shake well. Strain the puree into the measuring cup. Pour the peach puree into Champagne flutes, top with the Prosecco and serve right away.

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