A Venetian aperitivo of chilled Prosecco poured over fresh white peach purée in a roughly two-to-one pour, stirred just enough to marry without flattening the bubbles. Pale rose-gold and lightly sweet, it carries the soft stone-fruit aroma of summer peaches. Giuseppe Cipriani devised it at Harry's Bar in Venice in the late 1930s or 1940s, naming it for the rosy tones of a Giovanni Bellini painting.
built · Champagne Flute · None
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Pour the white peach purée into a chilled Champagne flute.
top
Add the chilled Prosecco in a roughly 2:1 ratio of sparkling wine to purée.
stir
Stir very gently to combine without knocking out the bubbles; serve straight up, no garnish.