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Only Way To Make A Bellini:
Start With White Flesh Peach

White peach sales are destined to boom now that Harry Cipriani has reopened in Manhattan’s well-known Sherry-Netherland Hotel after a two-year hiatus.

The original Cipriani, Harry’s Bar in Venice, Italy, was famed as the haunt of Ernest Hemingway, Peggy Guggenheim, the Aga Khan and other notables. It was also the birthplace, in 1949 of the Bellini:

The Bellini was first invented in 1948 at Harry’s Bar in Venice Italy. Giuseppe Cipriani was the head bartender at the time, and had a strong fondness for the Italian White Peaches. He worked long and hard trying to develop a perfect cocktail which would use them as a base, then he tried the simple combination of pureed white peaches and prosecco (Italian Sparkling Wine), and he knew he had something.

While many recipes exist for the Bellini, some of which might include Peach Schnapps or other additives attempting to provide the essence of peach to this drink, the only true way to make it is with white peach puree. Using fresh, ripe, and peeled white peaches, puree them to a very smooth consistency.

All white flesh peaches are good. But these are out of this world.

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