"peaches are my favorite, and with the sparkling champagne my day just got perfect"
The bellini recipe is a true classic, it was invented in the well known favorite bar of Ernest Hemingway and Orson Welles that was opened in 1931, Harry's bar in Venice Italy.
In 1948 Giuseppi Cipriani invented the Bellini recipe which was reportedly inspired by the 15th-century Venetian painter Giovanni Bellini.
Giuseppi's recipe took a long time tradition of marinating fresh peaches in wine to a new level. By mixing fresh white peach puree and champagne Giuseppi had created a new sensation.
If you don't have champagne you can use any sparkling wine, the only thing important is that it is cold!
We recommend that you use fresh peaches and just muddle them into a puree but peach juice is also ok.
Here is my Bellini mixing video. If you prefer a written recipe just scroll down this page.
Bar tools used: (Click the link for instructions) Bar Spoon, Muddler
Glass: Flute(champagne), Wine glass
Garnish with a peach wedge on the rim of the glass, just cut a piece of peach any way you like, the person drinking the cocktail will be happy for that small bite at the end of the drink, or put a cherry in the glass.
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