How to Make a Bellini

Invented in 1948 at Harry's Bar in Venice, the Bellini's name honors the sheer pink shades in the work of Italian painter Giovanni Bellini. It's also a great drink to celebrate slightly lesser art forms—like, say, brunch.

Instructions

Step 1: Chill flute Chill the flute by placing it in the fridge or freezer a few hours ahead of time.
Step 2: Add peach puree Pour one ounce of peach puree into the chilled flute.
TIP: White peach puree can be bought frozen year-round—easier than grinding and straining the pulp by hand—but substitute peach nectar in a pinch.
Step 3: Add prosecco Add three ounces of prosecco, pouring it slowly so the bubbles do not overflow.
TIP: Harry's Bar's original recipe calls for Italian prosecco, but any dry sparkling white wine will do.
Step 4: Stir Stir the mixture gently, and raise a toast to Giovanni and his pinks.
FACT: The original Bellini was only available from June through September, when Italian white peaches were in season.