Welcome to our new column, bringing you fresh, exciting cocktails to enjoy with friends and family. This month’s cocktail is the classic Prosecco-based drink – the Bellini.

The Bellini was created in 1948 by chief barman of Harry’s Bar in Venice, Giuseppe Cipriani. The cocktail is named after the 15th century artist Giovanni Bellini, because its soft pink colour reminded Cipriani of a saint’s toga depicted in one of Bellini’s paintings. The Bellini was a specialty in Harry’s Bar and, thanks to a French entrepreneur’s idea of creating trade of white peaches between New York and Venice, soon became popular at Harry’s Bar in New York.

This classic cocktail can be modified for those who prefer Champagne, which is known as the ‘Bellini Royal’.

Peaches are in season between July and September, so now is a perfect time to try our first fruity cocktail. If you’d like to make this cocktail at any other time of the year, tinned peaches can be used as an alternative.

We aim to bring you a new cocktail every month, but if you’d like to suggest one, email your favourite recipe to editorial@thelocalanswer.co.uk – remember to include the story behind the cocktail.

Ingredients:
200g fresh peaches, sliced (or tinned peaches)
Peach liqueur (Schnapps)
Chilled prosecco
Mint (optional)

Method:
1. Place peaches in a food processor and blitz until smooth.

2. Divide the peach purée between your glasses – about 50ml worth in each one.

3. Add 25ml peach liqueur to each glass and top with Prosecco, stirring as you pour. Garnish with a slice of peach and a sprig of mint.

Why not have a Mocktail?
For a non-alcoholic alternative, substitute the Prosecco for Shloer White Grape.

PLEASE DRINK RESPONSIBLY