The Bellini is another classic cocktail that is much younger than most people realize. In the 1940s, Italian bartender Giuseppi Cipriani took the flavors of the local wine-marinated fresh peaches and combined them with the sweet and delicious traditional prosecco, an Italian sparkling wine. The end result is light, elegant, and deceptively easy.

Recipe: The Bellini


  • 1 part fresh white peach puree
  • 3 parts chilled prosecco


  1. Place the peach puree in the bottom of a champagne flute.
  2. Top with chilled prosecco.
  3. Garnish with several fresh raspberries.

Number of servings (yield): 1

Culinary tradition: Italian

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The original cocktail also used a small amount of raspberry puree before adding the prosecco, which gives the cocktail a beautiful rosy color.

One of the nice things about the Bellini is that it’s wonderfully forgiving. White peaches aren’t always easy to find, but yellow peaches or even peach nectar can be substituted if necessary. Fresh peaches are definitely the first choice – and still nicely plentiful at this time of year – but if ripe juicy peaches are unavailable, canned will do in a pinch.

And while prosecco is the traditional wine, well, we won’t tell Giuseppi if you make a bit. If need be, don’t hesitate to substitute champagne or another sparkling wine. For this particular cocktail, The BeerLady would stay away from the dry wines, though, no matter how pretty the bubbles. The Bellini is definitely a sweeter drink.