Origins: the Bellini

Brunch tomorrow?

This delightful wine cocktail, a blend of white peach puree and Prosecco, has a well-established origin. Giuseppe Cipriani, founder of Venice's beloved Harry's Bar, started mixing up the fruity tipples sometime between 1934 and 1948. The pink drink reminded him of the color of a saint's toga in a painting by Italian Renaissance artist Giovanni Bellini, so Cipriani named his concoction in honor of the painter.  (Mental Floss)

Ingredients

3 ounces prosecco sparkling wine
2 ounces fresh white peach puree
       

Directions


Mix and serve in champagne flute.



Recipe courtesy of Tony Abou-Gawim (The Food Network)