These entries are all connected as you’ll see when you read the “travels” section.

Bellini – This drink was created in 1943 at Harry’s Bar in Venice, Italy in honor of the painter Geovani Bellini. The original recipe was made with fresh pureed white peaches with a bit of raspberry or cherry juice to give the drink a pink glow.

Original Version
2/3 cup white peach puree (use yellow peaches if white not available)
1 teaspoon raspberry puree
1 bottle chilled Italian sparkling wine such as Prosecco or Asti Spumante Brut

Place 1 1/2 tablespoons puree In the bottom of each flute and add 2 – 3 drops of the raspberry puree. Add sparkling wine and serve. (

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