An Italian cocktail named after Giovanni Bellini, a 15th-century Venetian artist. The peach puree can also be made with yellow peaches. For the puree: blend 4 medium peaches, 3 ice cubes, 1 tsp lemon juice, and 3/4 oz. simple syrup.
• 2 oz white peach purée
• Prosecco, chilled
• Garnish: Peach slice
1) Add peach purée to a Champagne flute.
2) Fill with the prosecco, pouring slowly down the back of the bar spoon.
3) Garnish with a peach slice.