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The Bellini was created in the late 1930s to early 1940s by Guiseppe Cipriani at the legendary Harry’s Bar in Venice, a favorite hangout for expats including Ernest Hemingway, Sinclair Lewis, and Orson Welles. The fruity cocktail owes its name and color to Cipriani’s fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach puree, it’s perfectly acceptable to use yellow peach puree or prepared peach nectar and/or peach schnapps. Sip and feel sophisticated!
Ingredients
- 2 fluid ounces peach juice
- 4 fluid ounces chilled sparkling wine
- 1 tablespoon raspberry juice
Directions
Step 1
Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.
Recipe Tips
Purists do not use Champagne to make this cocktail because it can be too flavorful and hide the subtle peach flavor.You can use sparkling water instead of sparkling wine for a non-alcoholic cocktail.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 136 | |
| % Daily Value * | |
| Sodium11mg | 0% |
| Total Carbohydrate13g | 5% |
| Dietary Fiber0g | 1% |
| Total Sugars2g | |
| Protein0g | |
| Vitamin C21mg | 103% |
| Calcium15mg | 1% |
| Iron1mg | 5% |
| Potassium165mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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