Prep: 4 minutes
In 1948, a bartender with a love for white peaches invented the Bellini at Harry's Bar in Venice. While the original consisted of only white peach purée and sweet sparkling wine, the cocktail has taken many twists and turns over time. Instead of white peaches, we use readily available frozen peaches so that you can enjoy the beverage year-round. A light, fruity, sparkling wine, such as Asti spumante, tastes best with the sweet peach purée.
Oxmoor House JUNE 2006
1. Combine peach slices and nectar in a blender; process until very smooth. Add orange liqueur and sparkling wine, and stir gently. Serve immediately in champagne flutes or wine glasses.
Note: For a nonalcoholic version, omit sparkling wine and orange liqueur, and substitute 3/4 cup chilled sparkling water, sparkling white grape juice, or ginger ale.
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