"Created in the late 1940's by Giuseppe Cipriani at Harry’s Bar in Venice, this cocktail’s light-pink hue reminded the bartender of a saint’s robe in a painting by Giovanni Bellini, and he named it for the artist."
2 ounces of fresh, white peach purée
3 ounces of Prosecco
Put white peach puree in the bottom of a Champagne flute and top with Prosecco.