cocktail "the Bellini" (after Giovanni Bellini, the fifteenth century Venetian painter) in 1948.
Made with Prosecco instead of Champagne, it is nevertheless widely regarded as the best Champagne cocktail in the world.
When making a Bellini, everything (the glasses, Prosecco and
white peach puree) should be as cold as possible. The general
rule is to use one part white peach puree to three parts Prosecco.
Use fresh frozen white peach puree when you can, but when
making your own puree, never use a food processor because it
aerates the fruit. (Maurice Graham Henry often uses a cheese
shredder, shredding the peaches and using a strainer to collect the
maximum amount of juice.) Add a bit of sugar or some simple syrup if
the puree is too tart or a tad sour. And absolutely never use yellow peaches to make a Bellini.
Ever had a Bellini somewhere other than at a Cipriani restaurant that just tasted terrible? The
barman probably threw in entirely unnecessary additional ingredients (like peach schnapps).