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The sound of a cork popping out of a Champagne bottle is fantastically festive and one we hear often at this time of year. Sparkling wine cocktails are sure to delight at the festivities on your holiday docket, and among these the Bellini is king.

The Bellini hails from Venice, Italy where it is believed to have been invented sometime between 1934 and 1948. It was created by legendary barman Giuseppe Cipriani of Harry’s Bar, which he founded in 1931. As the story goes, Cipriani was a generous fellow, and when a young Bostonian named Henry Pickering sidled up to his bar at the Hotel Europa broke in 1927, Cipriani loaned him 1O,OOO lire. It took a few years but when Pickering returned in 1931, he paid his debt and then some, $5O,OOO lire in total, enough for Cipriani to open his own spot. The bar, and his son, were both named Harry. Famous clientele included the likes of Ernest Hemingway, Truman Capote, and Sinclair Lewis, and today Giuseppe’s heirs run properties all over the world.

Originally made with fresh white peach purée and Prosecco hailing from Veneto, the Bellini celebrates local flavors and is named for the work of Venetian artist Giovanni Bellini. Peaches are hardly abundant in winter, but finding a high quality peach purée or nectar will do for the drink. It’s a perfect breakfast wine drink to help you ring in New Year’s Day brunch.

1 part white peach purée
3 parts Prosecco
COMBINE ingredients in a chilled Champagne flute, give a gentle
STIR and serve.