Harry’s Bar in Venice wasn’t only immortalized by the likes of Ernest Hemingway and Orson Welles, but by its beloved bubbly cocktail, the bellini. In 1948 Giuseppi Cipriani created the bellini inspired by the 15th-century Venetian painter Giovanni Bellini. Hoping to recreate the rosy glow found in Bellini’s work, Cipriani mixed fresh white peach puree and champagne and came up with a concoction that was as delightful to the eye as it was to the palate. To this day, some mixologists add a tiny bit of raspberry or cherry juice to enhance the drink’s pinky hue, but you don’t have to. Though the bellini was originally served in the summer months when white peaches are at their peak in Italy, Harry’s Bar soon started serving it year round due to popular demand. Here’s the original recipe from Claudio Ponzio, head barman at Harry’s Bar for over 30 years. It features prosecco—not champagne—a sparkling wine native to Italy. For a great kosher prosecco from the Veneto region of Italy, try Bartenura Prosecco Brut, a dry, slightly fruity, creamy sparkler that’s also wonderful on its own.

Ingredients:

1/3 fresh peach juice

2/3 chilled Prosecco

Directions:

1. Pour the peach puree into the glass first.
2. Add the prosecco.

Also try Prigat Peach Nectar, the closest thing to biting into a juicy peach.
http://www.aviglatt.com/Product_3922_Search.html

And for the prosecco:
http://www.kosherwine.com/cgi-bin/
ProductInfo.asp?WineID=8775200812