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Peach Rose Bellini

In a twist on the Italian version invented at Harry's Bar in Venice, Italy, sparkling Cremant d'Alsace rose wine is poured atop pureed white peaches. Serve it during cocktail hour, when sweet drinks go over best.

  • Servings: 6

Photography: Johnny Miller

Source: Martha Stewart Weddings, Summer 2011


  • 4 ounces white-peach puree (
  • 1 750-ml bottle Cremant d'Alsace Brut Rose sparkling wine, chilled


  1. Divide the puree among 6 Champagne flutes (about 1/2 jigger per glass), and top with sparkling wine.

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