The Rossini is a cocktail which comes from Venice and is a highly popular variation on the Bellini. Although it is one of many variations, this one is particularly rich and sweet and is a brilliant, lovely red colour.
Veneto is known for her capacity for inventing delicious alcoholic beverages like Aperol Spritz and Campari Spritz. The region is also known, however, for its Prosecco di Valdobbiadene and the Venetians invented a lot of Prosecco-based drinks, in particular, as a result. Both the Bellini and its cousin, the Rossini were born in the area in and around Venice and use Prosecco as a base. The Bellini was invented in Harry's Bar which remains open as an iconic Venetian haunt and the perfect place to grab a cocktail once you've found a vacation rental in Venice. The waiters still dress sharply in dinner jackets, the simple décor retains early twentieth century charm and, above all, the food and drink is legendary. The bar's founder, Giuseppe Cipriani, invented the Bellini sometime between 1934 and 1948 and named it thusly due to its unique pink colour which reminded him of the toga worn by a saint in a painting by 15th-century Venetian artist Giovanni Belllini. While the Bellini is made with Prosecco and peach purée, the Rossini is a variation made with strawberry purée in place of the peach and is named after Gioachino Rossini a famous Italian composer.
If you're planning a brunch, having a cocktail party or just fancy a treat this evening, here's how you make this delicious cocktail.
Veneto is known for her capacity for inventing delicious alcoholic beverages like Aperol Spritz and Campari Spritz. The region is also known, however, for its Prosecco di Valdobbiadene and the Venetians invented a lot of Prosecco-based drinks, in particular, as a result. Both the Bellini and its cousin, the Rossini were born in the area in and around Venice and use Prosecco as a base. The Bellini was invented in Harry's Bar which remains open as an iconic Venetian haunt and the perfect place to grab a cocktail once you've found a vacation rental in Venice. The waiters still dress sharply in dinner jackets, the simple décor retains early twentieth century charm and, above all, the food and drink is legendary. The bar's founder, Giuseppe Cipriani, invented the Bellini sometime between 1934 and 1948 and named it thusly due to its unique pink colour which reminded him of the toga worn by a saint in a painting by 15th-century Venetian artist Giovanni Belllini. While the Bellini is made with Prosecco and peach purée, the Rossini is a variation made with strawberry purée in place of the peach and is named after Gioachino Rossini a famous Italian composer.
If you're planning a brunch, having a cocktail party or just fancy a treat this evening, here's how you make this delicious cocktail.
Ingredients
3 Strawberries per person
Sugar
1 Lemon
125ml of Prosecco per person
Method
1. Hull the strawberries and add to a blender. To add a bit of sweetness, drop in a flat teaspoon of sugar per three strawberries.
2. Squeeze in a little lemon juice and blend the mixture.
3. Now that you've got your purée ready, pour into a cocktail shaker and half fill with ice.
4. Top up with 125ml of Prosecco. Add a little Prosecco to the glass you're about to use (a Champagne flute, traditionally).
5. Fold the Prosecco into the purée. Don't rattle it or mix too much.
6. Pour into the glass, using a strainer to prevent the ice falling in.
7. Top with a drop more of Prosecco to add a little fizz to the top.
Now enjoy your cocktail and plan your next trip to Venice!
3 Strawberries per person
Sugar
1 Lemon
125ml of Prosecco per person
Method
1. Hull the strawberries and add to a blender. To add a bit of sweetness, drop in a flat teaspoon of sugar per three strawberries.
2. Squeeze in a little lemon juice and blend the mixture.
3. Now that you've got your purée ready, pour into a cocktail shaker and half fill with ice.
4. Top up with 125ml of Prosecco. Add a little Prosecco to the glass you're about to use (a Champagne flute, traditionally).
5. Fold the Prosecco into the purée. Don't rattle it or mix too much.
6. Pour into the glass, using a strainer to prevent the ice falling in.
7. Top with a drop more of Prosecco to add a little fizz to the top.
Now enjoy your cocktail and plan your next trip to Venice!
Photo credit: Luca Conti / CC BY 2.0
