The Bellini was inverted by Giuseppe Cipriani in 1948, at Harry's Bar in Venice. Originally the drink was made only during four months of the year, when the sweet white peaches used for the puree were in season. But when the Cipriani empire spread to New York City, Giuseppe's son, Arrigo, found a flash-frozen peach puree that he could use year-round. He colored the puree slightly with raspberry juice or grenadine to create the perfect Bellini color.
The Classic Bellini Recipe
2 ounces of colored and chilled white peach puree
3 ounces dry prosecco
1/2 ounce Marie Brizard No11 peach liqueur float
Put the peach puree in the bottom of the mixing glass without ice. Slowly pour in the prosecco while gently pulling the colored peach puree up the side of the glass to mix with the prosecco; stir gently to avoid losing effervescence. Strain into a champagne flute and float the peach liqueur, if desired.
Bellini's By The Pitcher
Bellini's are often made by the pitcher. To do so, choose a pitcher that is wider at the top than at the bottom and fill it one-third full with colored peach puree. Slowly pour prosecco down the side of the pitcher, and using a long bar spoon, pull the puree up the side of the pitcher. Stir gently to avoid losing the effervescence of the prosecco.