(TV Diner) - Alena Benoit from the Spirited Gourmet is giving Billy a history lesson on the origins of the classic "bellini."

Cocktail: Bellini

Bartender: Elena Benoit, Proprietor - The Spirited Gourmet

www.thespiritedgourmet.com

Serving glass: Tall champagne flutes

Raspberry puree: Puree fresh or frozen (thawed) berries in a food processor.

Peach puree: Peel fresh peaches, cut up in pieces and blend in a food processor.

Ingredients:

2/3 cup white peach puree (use yellow peaches if white not available)

1 teaspoon raspberry puree

1 bottle chilled Italian sparkling wine such as Prosecco or Asti Spumante Brut

Directions:

Place 1 1/2 tablespoons puree in the bottom of each flute and add 2 - 3 drops of the raspberry puree.

Add sparkling wine and serve.