A. Pear juice
B. White peach purée
C. White fig syrup
D. Sun-dried moscato bianco grapes
While cocktail bars today may often substitute Champagne, the Bellini was most definitely born from Prosecco—celebrated yesterday on National Prosecco Day. The first Bellini was poured in the summer of 1948 by Giuseppe Cipriani, founder and barman of the legendary Harry’s Bar in Venice. Inspired by the region’s fragrant white peaches and world-famous sparkling wine, Cipriani pushed the fresh fruit through a sieve to create a purée, then combined it with crisp, bright Prosecco. The official recipe is one-part pureé to two-parts Prosecco. According to Arrigo Cipriani, current bar owner and Giovani’s son, Cipriani named his refreshing concoction after 15th-century local Venetian artist Giovani Bellini, whose landscapes glowed with similar pale pink shades. Harry’s Bar opened in Venice in 1931 and was declared a national landmark by the Italian Ministry for Cultural Affairs in 2001.