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Bartender Giusepi Cipriani invented this cocktail at Harry's Bar, Venice in 1948. The drink was named after the 15th century Italian painter, Giovanni Bellini. It is reported that the pink glow of one of Bellini's painting is the inspiration to this cocktail. Originally this cocktail would only be made for four months of the year when the white peaches were in season. This was the case until Giusepi's son Arrigo began using a flash frozen peach purée. With the opening of Harry's Bar in New York City, the Bellini has been embraced throughout the western hemisphere.
- Bellini from the Wikibooks Bartending Guide—original source of recipe,licensed under the GNU Free Documentation License
- Serves: 1
- Pour peach purée then prosecco into a mixing glass filled with ice.
- Gently roll the shaker end over end to mix the ingredients.
- Do not shake as shaking will make the prosecco flat and could cause the mixing glass to explode.
- Strain into a champagne glass and serve.