Bellini

The traditional way of making peach purée for Bellinis involves pressing them with a potato masher. You can also use a juicer.

White Italian peaches have a particular light color which can have some pink hues. Peaches that you commonly find in the supermarket will have a muddy brown color when puréed.

The optional peach liqueur can be included to add a bit of depth and punch up both the ABV and the peach flavor.

Can be served ungarnished. Otherwise you could garnish with a peach wedge, or a small spring of mint.

You can add a small amount of lemon juice to add some acidity to the drink.

Created by Giuseppe Cipriani in 1945 at Harry's Bar in Venice, Italy.

The cocktail is named after a Venetian painter from the Renaissance: Giovanni Bellini (nicknamed Il Giambellino).

Per Cipriani, he created the cocktail in a year when Bellini's work was being celebrated with exhibitions.

Italian white peaches are in season from May to September. Bars who insist on only using fresh ingredients will not serve Bellinis on the remaining months of the year.