1940s Recipes + Menus

Peach in Champagne

July 1948
Dates for the origins of the Bellini (white-peach purée and Prosecco), said to be invented by Giuseppe Cipriani of Harry’s Bar in Venice, range from the late ’30s to 1948. If the latter is correct, and it’s what the Cipriani website says, could this be where the idea came from? Or is this yet another case of simultaneous discovery? You know, like Charles Darwin and Alfred Russel Wallace with evolution. And speaking of evolution, peaches are much larger now than they were 60 years ago. You can prepare this in a pitcher instead of a glass, although the bubbles will dissipate a bit more quickly.

Place in a peach Champagne glass or oversized goblet a sound, ripe white-peach. With the tines of a silver fork perforate the skin of the peach all around. Fill the glass with ice-cold Champagne, start the punctured peach to spinning, and let the Champagne fizz for a minute before drinking. The peach should be good for half a dozen or more refills—oo-la-la!! A special dash may be added to this already fascinating drink with just that—a dash of peach brandy or Cognac.
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