Bellini Baby
peach perfect
Do you know the history of the Bellini? Long story short, it’s part of the Cipriani dynasty. Created in Venice (Italy, not LA) in 1948 and served at the landmark Harry’s Bar, Giuseppe Cipriani wanted a way to blend his favorite seasonal fruit, white peaches, with the local wine, prosecco. Thus, a fruity and boozy empire was born and people have been clamoring for it ever since.
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It’s really quite easy to make this fresh and seasonal cocktail. Simply purée about two ripe white peaches (preferably picked seasonally and found at your local farmer’s market) with the juice of half a lemon and a teaspoon sugar, then strain the purée through a sieve to remove and chunks. Poor about two tablespoons (just eyeball it, friends) into each glass then top with whatever delicious prosecco you can get your hands on. Boom, fancy party drink, served! To give it some Cipriani flair, make sure you serve up in chilled glasses.
Get the look
Are you testing this Bellini recipe? Let us know by posting about it on Instagram using the hashtag #saltpoppyliving and chatting with us in the comments below!
Want to make the perfect party drink? Check out these goodies below to help you impress your amigos and haters alike.
cb2
Float Coupe Cocktail Glass - $9
total wine
Tesoro Della Regina Prosecco - $20
sur la table
Silicone Blender Spatula - $12
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Do you know the history of the Bellini? It’s really quite easy to make this fresh and seasonal cocktail!