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.
- 1 tbsp apricot or peach purée
- ½ oz Domaine de Canton
- In fluted glass, add 1 tbsp of apricot or peach purée and ½ oz Domaine de Canton.
- Top off with Champagne.