It has long been traditional in Italy to marinade fresh peaches in wine and the Bellini draws on this tradition, combining prosecco wine and puréed white peaches. This cocktail is an excellent supper during the hot summer months when it is served using fresh peaches. Its fruity subtleties masking the soft kick of boozy goodness. Serve ice cold and in the sun.

Guiseppe Cipriani created this drink at Harry’s Bar, Venice, in 1945, fourteen years after he opened his tiny place on the edge of the Grand Canal, not far from St. Mark’s Square. Cipriani named his cocktail after the 15th-century Venician painter Giovanni Bellini due to the drink’s pink hue and the painter’s penchant for using rich pinks on his canvasses.

Like many other legendary bars around the world, Harry’s owes some of its notoriety to being patronised by probably the world’s greatest drinker Ernest Hemingway. It was also the haunt of Sinclair Lewis, Orson Welles, F. Scott Fitzgerald and Dorothy Parker, and continues to attract celebrities today. But you don’t have to be a celebrity to go to Harry’s Bar. Cocktail aficionados from across the world make pilgrimages to the birthplace of the Bellini to sample the original recipe.

White peaches are in season in Italy from May to September and so, in Venice, where they insist on using only fresh peaches and not the frozen purée, Bellinis will only be served between May and October.

Shake the first 3 ingredients with ice. Strain into a champagne flute and top up with the prosecco. Garnish with a slice of peach.

What you will need:
2 shots Boiron white peach purée
½ shot Crème pêche de vinge liqueur
¼ shot Freshly squeezed lemon juice
Top up with prosecco sparkling wine