Harry’s bar owner Giuseppe Cipriani, named the drink after he saw a 15th century painting by Giovanni Bellini in which a saint was wearing a peach colored toga, he said the color of the drink reminded him of that painting.
I’m fortunate to live in California where white peaches are produced and so happy it’s peach season. So to keep the drink original I used white peaches with a ratio 2 parts prosecco to 1 part white peach purée.
What I discovered while making the purée is that even though the peaches are white, the purée has a peach hue.
Did you know that marinating fruit in wine is tradition in Italy, which probably how this drink came about.
- 4 white peaches slice 1 for garnish, ripe * see note
- 1 bottle prosecco well chilled
- Refrigerate the peaches before using.
- Peel and remove the pits of the peaches and chop.
- Add the peaches to a blender and blend until liquid.
- If the purée is too thick, add a little water.
- Spoon 2 teaspoons of the purée into each glass and top with prosecco.
- Garnish with slice of peach.