For purists, Cipriani Drinks gives detailed instructions on their website as to how to make a fresh Bellini like the one you might order at Harry’s Bar. Per Arrigo Cipriani, it’s important to only use white peaches, never yellow, and “better still if the white peaches are small with a pink skin.” The necessary peaches are no longer solely available in Venice, Italy and may now be found in many different places with the requisite mild, temperate climate.
To prepare the peach puree, Cipriani Drinks instructs at-home mixologists to rinse the peaches and mash them, skin and all, using a potato masher or fork. The use of a blender is strictly cautioned against, as this will mix air into the juice. Pour the puree into a glass and add Prosecco on top, keeping a one-to-three ratio, e.g. two ounces of puree topped with six ounces of Prosecco. Gently stir and serve.
According to Italy Heritage, other cocktails that use this popular fruit and Prosecco combination include the mimosa, which replaces peach puree with orange juice, the Rossini, made with strawberries, and the Tintoretto, which uses pomegranate.
