Created by Giuseppe Cipriani, the founding father of Harry’s Bar in Venice, and named in honour of the great Venetian artist, this cocktail became a favorite tipple of a host of celebrity visitors, including the writer Ernest Hemingway and the actor and playwright Noel Coward.


  • Fresh Peach Juice – 1 part
  • Dry Champagne – 3 parts
  • A Peach ball to garnish


  1. Pour the peach juice into a chilled champagne flute until the flute is about quarter full.
  2. Top up the glass with the champagne.
  3. Garnish with the peach ball.
  4. Serve.

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