Non-Alcoholic Bellini
Finally, a classic cocktail with a verified origin story! The Bellini was created by Giuseppe Cipriani in 1948 at Harry's Bar in Venice, a spot frequented by the likes of Ernest Hemingway, Orson Welles and Truman Capote. Inspired by Venetian painter Giovanni Bellini and the white peaches found in abundance during summer, Cipriani invented what would become the city's signature drink.
Ingredients
½ oz (15 ml) of Monsieur Cocktail Peach Syrup
¼ oz (8 ml) of Monsieur Cocktail Raspberry Syrup
4 oz (120 ml) of NOA Dry Sparkling Wine
Peach slices (for garnish)
Preparation
Pour: Pour the chilled sparkling wine into a flute.
Layer: Using the back of a spoon, gently pour the peach and raspberry syrups to avoid creating too much foam.
Garnish: Garnish with peach slices.
Preparation advice
Always use well-chilled sparkling wine straight from the fridge. Warm bubbles create excessive foam and lose their crispness. Pour the syrups slowly over the back of the spoon to preserve the effervescence and create a beautiful gradient effect in the glass.