These cocktails received rave reviews for their refreshing and delicious taste. By: Virginia Switzer and Cooking Light Staff
Photo: Becky Luigart-Stayner
This drink is a twist on the classic Bellini, a post–World War II cocktail of white peach puree and Champagne, first mixed at Harry's Bar in Venice. Freezing the watermelon before pureeing lends the drink a slightly slushy consistency. If you prefer a smoother texture, simply chill the watermelon. Serve in Champagne flutes.