In 1943 an exhibition of work by Venetian painter Bellini inspired Guiseppe Cipriani, the bartender at Harry’s Bar in Venice, to create this famous champagne and peach juice cocktail. It was a favourite of Ernest Hemingway and Noel Coward when they were in town.
When in season use fresh white peach puree, otherwise good quality frozen peach puree will do.
- 60ml White Peach Puree
- Prosecco (Italian Sparkling Wine)
You can build this drink in the glass, topping up the peach juice with Prosecco and then stirring it briefly. However, I prefer to ‘aerate’ the drink by gently pouring the mixture – including the sparkling wine – from one shaker to another and then pouring that into the glass.