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Apricot Ginger Bellini

Apricot Ginger Bellini

Named after Venetian painter Giovanni Bellini, this cocktail gained popularity in the 1940s after being first poured by bartender Giuseppe Cipriani of Harry’s Bar in Venice, Italy.  Traditionally a Bellini is made with white peach purée and Prosecco sparkling wine, but we sometimes mix apricot and Champagne instead with a little bite of ginger from Domaine de Canton.

Apricot Ginger Bellini
Recipe type: Cocktail
Serves: 1
Apricot Purée, Domaine de Canton, Champagne
  • 1 tbsp apricot or peach purée
  • ½ oz Domaine de Canton
  • Champagne
  1. In fluted glass, add 1 tbsp of apricot or peach purée and ½ oz Domaine de Canton.
  2. Top off with Champagne.


Apricot Ginger Bellini

Apricot Ginger Bellini

Apricot Purée for Apricot Ginger Bellinis

Apricot Purée for Apricot Ginger Bellinis

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Professional photographers Paul & Andrea Bartholomew explore food, history and culture, both locally and throughout the culinary world.


Paul S Bartholomew Photography - Food Photographer, Hotel Photographer Philadelphia, PA New York, NYC and New Jersey

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