The Bellini is on almost every cocktail menu in the world and is one of the world's most beloved alcoholic beverages. It was born in Venice in Harry's Bar sometime between 1934 and 1948. Its inventor was Giuseppe Cipriani, founder of Harry's Bar, and it was so named due to its typically distinct pink colour (depending on ingredients used, this can vary in hue) which reminded him of the toga a saint wore in a painting by 15th-century Venetian artist Giovanni Bellini. The drink started as a seasonal speciality at Harry's and later became popular at the bar's New York counterpart. Once fresh white peach purée could be shipped constantly to both locations, it became a year-round favourite.
The recipe is quite simple and there are rather a large number of variations. Simply, you need to combine peach juice or purée with Prosecco. However, over time, and outside of Italy, some of these ingredients have been supplemented. Often any sparkling wine or Champagne replaces the Prosecco and the peaches can be freshly juiced, from pre-packaged juices, from a purée or replaced with another fruit entirely. Official variations include the Puccini, which replaces the peach purée with mandarin juice, the Rossini, which uses strawberry purée and the Tintoretto which is made with pomegranate juice. A non-alcoholic version can be made with sparkling juice or seltzer.
Of course, the best place to enjoy a Bellini is at Harry's Bar in Venice which is still open and popular to this day. In fact, a trip to the bar is well worth it as it has a rich history with famous guests such as Hemingway. Find a holiday rental in Venice and you can sip away at a Bellini with a view of her famous canals. Of, if you can't wait, why not try the recipe out with friends on your own or over a decadent brunch?
Ingredients
2 parts Prosecco/Champagne/Sparkling wine
1 part peach purée
Method
1. Pour the peach purée into chilled flute.
2. Carefully add the Prosecco, being sure not to allow it to bubble up out of the glass.
3. Stir gently and always serve without ice and in a Champagne flute.
Be sure to stop by Harry's on your next trip to Venice and try a Bellini in its birthplace.
Of course, the best place to enjoy a Bellini is at Harry's Bar in Venice which is still open and popular to this day. In fact, a trip to the bar is well worth it as it has a rich history with famous guests such as Hemingway. Find a holiday rental in Venice and you can sip away at a Bellini with a view of her famous canals. Of, if you can't wait, why not try the recipe out with friends on your own or over a decadent brunch?
Ingredients
2 parts Prosecco/Champagne/Sparkling wine
1 part peach purée
Method
1. Pour the peach purée into chilled flute.
2. Carefully add the Prosecco, being sure not to allow it to bubble up out of the glass.
3. Stir gently and always serve without ice and in a Champagne flute.
Be sure to stop by Harry's on your next trip to Venice and try a Bellini in its birthplace.
Photo credit: crazybobbles / CC BY 2.0