The Whisky Highball
Bellini
Ingredients
- 1 ounce fresh puree (see sidebar)
- 5 ounces cold
Method
Put the peach puree in a flute. Pour in the prosecco, and quickly dip the barspoon into the glass to gently mix the prosecco with the cocktail. No garnish.
History
Invented at Harry's Bar in Venice in the late 1940s by Giuseppe Cipriani, who thought the pink hue of white peach purée and prosecco resembled the robes in a painting by Venetian artist Giovanni Bellini.
Web alternative
Bellini
Ingredients
- 6 oz Champagne
- 1 oz Peach schnapps
Method
Stir the ingredients with ice, then strain into a chilled champagne flute.