Bellini

🥃 Serve in: Champagne Flute

White peach puree meets sparkling wine here, gently combined so the bubbles carry the fruit's soft sweetness rather than drown it out. Invented at Harry's Bar in Venice sometime in the 1930s or '40s and named for the pink hue in a Giovanni Bellini painting, it's become one of the most recognizable brunch cocktails in the world. Real peach puree matters here -- juice alone won't give it the right texture.

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