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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.


  • 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.

You Will Need

  • 1 oz. cold
  • white peach puree
  • 3 oz. ice-cold prosecco (Italian sparkling white wine)
  • A chilled champagne flute
  • A long spoon

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