Apricot Ginger BelliniEdit Post
Contributed by on Jul 28, 2014
Two readers love this post.
Named after Venetian painter Giovanni Bellini, this cocktail gained popularity in the 1940s after being first poured by bartender Giuseppe Cipriani of Harry’s Bar in Venice, Italy. Traditionally a Bellini is made with white peach purée and Prosecco sparkling wine, but we sometimes mix apricot and Champagne instead with a little bite of ginger from Domaine de Canton.
- 1 tbsp apricot or peach purée
- ½ oz Domaine de Canton
- In fluted glass, add 1 tbsp of apricot or peach purée and ½ oz Domaine de Canton.
- Top off with Champagne.