A cocktail created by Giuseppe Cipriani for Harry's Bar in Venice, where we have had the very great pleasure of drinking it. It is made with Prosecco and peach purée and named after Bellini, the artist. Cipirani had a penchant for this sort of thing, naming his raw beef dish after Carpaccio. Prosecco is a Champagne like, light sparkling wine from the region around Treviso. The peach purée is made from white peaches, a variety which grows around the Venetian lagoon.
