Here’s a drink with clear provenance. Guiseppe Cipriani of Harry’s Bar in Venice named this fresh fruit and sparkling wine mix for a 15th century Italian painter. It’s best made with white peaches, but a yellow peach gives equal flavor. This recipe serves 4.

Bellini
1 large, ripe peach, peeled and pitted
1/4 ounce lemon juice
1/2 ounce gomme or almond syrup
Chilled proseco, champagne or sparkling wine

In a blender, puree the fruit, lemon juice and syrup. Divide the peach puree between 4 champagne flutes. Slowly pour in the sparkling wine.

Mocktail: The gomme and almond syrups are non-alcoholic. Just substitute a light ginger ale or non-alcoholic sparking wine for the champagne.

Who didn’t drink at Harry’s Bar in Venice? Saloon with a past

Tasting notes: Peach of course, with almond hints and kick from champagne.

Tomorrow: Martini Monday

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