Zimi is a cocktail app, so we have to ask before you come in.
Please drink responsibly.
By continuing you agree to our Terms of Service and Privacy Policy.
Zimi is built around alcoholic drinks, so we only serve people who are of legal drinking age. We will be here.
Please drink responsibly.
Prosecco and white peach purée. A Venetian original from the bar at Harry's.
Typical way it's made: 4 oz prosecco, 2 oz white peach purée
Giuseppe Cipriani of Harry's Bar in Venice started crushing white peaches into sparkling wine sometime between 1934 and 1948, and named the result for Giovanni Bellini, the Renaissance Venetian whose canvases held the same glowing pink. Born seasonal (white peaches ripen briefly), it became the house drink of Venice and the reason bars keep peach purée.
Did you know
Harry's Bar pulled the same trick twice: in 1950 Cipriani invented carpaccio, thinly sliced raw beef for a countess whose doctors had ordered it, and named that for painter Vittore Carpaccio during a Venice exhibition of his work.
Showing top 50