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Bellini
Recipe:
60 ml white peach purée
120 ml chilled prosecco
How to:
Pour peach purée into a mixing glass with ice cubes, then gently add the prosecco. With a bar spoon, carefully stir by dragging the purée up from the bottom-much like folding egg whites.
Served in Champagne Flute
Facts:
Giuseppe Cipriani was making this drink in Venice for years before he noticed the color of a toga in a painting of 15th century Venetian painter Giovanni Bellini's matched his drink.
Source:Museum Of The American Cocktail Pocket Recipe Guide
