Three-ingredient cocktails to make at home

21st April, 2020 by Lauren Eads

7. Bellini

Origin: The Bellini is typically thought of as a mixture of Prosecco and peach purée and was first invented in Venice sometime between 1934 and 1948 by bar owner Giuseppe Cipriani, of Harry’s Bar.

However the original recipe was made with raspberry or cherry juice, used to achieve its trademark pink hue, with several flavour variations later emerging. Its name is believed to have been inspired by a pinkish painting by 15th-century Venetian artist Giovanni Bellini of a man in a toga.

Ingredients: Prosecco, fruit puree (peach, cherry or raspberry)

Method: Add a shot of fruit puree (mashed and sieved) to a flute glass and top up with Prosecco.

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