Bellini with Mr SYLTBAR

Brunch is always better with a cocktail! While Mimosas and Bloody Marys are most often synonymous with weekend brunch, you should not overlook the Bellini, a sparkling Italian cocktail made from two simple ingredients: fresh peach puree and Prosecco.

This drink was invented in 1948 by the founder of the iconic Harry’s Bar in Venice. Giusseppe Cipriani’s watering hole was a hotspot for celebrities of that time period, like Humphrey Bogart, Truman Capote and Ernest Hemingway. The sunset-like hue of the cocktail reminded Cipriani of a specific painting by Giovanni Bellini, a 15th-century Venetian artist — and that is where the name “Bellini” comes from.

While some choose to spice up the recipe with added ingredients like lemon juice or additional fruit purees, we like to keep things simple and pure with just the two original ingredients.

Additionally, we highly recommend making homemade peach puree rather than purchasing from the store. Store-bought puree will have higher sugar content and preservatives to maintain shelf life, but if you simply purchase fresh peaches to blend at home, there is no need for added sugars or chemicals.

Make sure to peel, pit, and slice the peaches before adding to a blender or food processor and pureeing until smooth. In a pinch, frozen peaches (thawed) work fine here too. Just make sure to check the ingredient list and look for a brand that does not add any extra sugar or sweeteners.