Created in the 1930s at Harry’s Bar in Venice, a favorite haunt of Hemingway.

According to Harry’s, a true Bellini is made with the nectar of white peaches and Italian sparkling wine.

The IBA gives the following recipe:

2 parts sparkling white wine, 1 part fresh peach puree

Pour peach puree into chilled flute, add gently chilled sparkling wine (white). Stir gently. Garnish with slice of peach.

So I guess I haven’t had a real one, but my ghetto Bellinis (Kern’s apricot nectar and $4 champagne from the grocery store) are pretty good, too.

What a lovely creation. Beautiful shade of a creamed apricot color, sweet yet delicate taste. Perfection.