Bellini

The Bellini is a perfect summer cocktail. Made correctly it is light, crisp, and refreshing. The beverage was purportedly created in 1943 at the world-famous Harry’s Bar in Venice. Giuseppi Cipriani is said to have invented the cocktail in honor of painter Geovani Bellini. My friend Harry asked if this is the type of drink favored by the “ladies who lunch” at country clubs across the South and my response was a resounding “yes.” More traditional Bellini recipes call for peach and raspberry/cherry puree, but I’ve found that making a flavored syrup produces a smoother drink. The trick is not to make this cocktail too sweet. See my “How to Make Cocktail Syrups” for tips on getting your blend just right.

½ teaspoon raspberry cocktail syrup
1 tablespoon peach cocktail syrup
1 teaspoon triple sec
Prosecco (or another dry sparkling wine)
Fresh raspberries for garnish

Pour cocktail syrups and triple sec into serving glass. Add Prosecco to fill glass, mix gently mix with a cocktail stirrer, garnish with raspberries and serve.

Serving Glass: Champagne Flute