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A white peach belllini at the Cip's Restaurant veranda, Venice.

The Bellini
The bellini was created in 1948 at Harry's Bar in Venice, Italy. According to the legend, Giuseppe Cipriani was the head bartender at the time, and had a  fondness for juicy Italian white peaches. He developed this engaging summer cocktail which uses them as a base. It combined white peach puree and prosecco, the refreshing Italian sparkling wine).  The rest, as they say, is history.
Many recipes exist for the bellini. Some call for Peach Schnapps, or canned peach nectar, but there is only one true way, and that is with fresh white peach puree. White peaches are available now into the first few weeks of October. When they are gone, simply wait  for the next season.
An acceptable substitute for the white peaches and prosecco, are fresh ripe peaches and champagne. This is the way the drink is most often made in America.
The best place to enjoy a bellini, is on the veranda at Cip's Restaurant, At  Cipriani, set on its own glorious island, a matter of minutes across the water by exclusive launch from Piazza San Marco. Giodecca 10, Venice. 041 520 7744. www.orient-expresshotels.com.


1 ounce white peach puree
5 ounces chilled prosecco
Pour peach puree into a champagne flute, or a footed glass, then add prosecco. Stir well.

Yield: 1 belllini.