Sip into Summer with the Bellini
This refreshing cocktail is a masterclass in simplicity, blending the sweetness of peaches with the crispness of Prosecco. But where did this iconic drink originate?
A Taste of Venice
The Bellini was born in 1948 at Harry’s Bar in Venice, Italy, created by owner Giuseppe Cipriani as a tribute to the Venetian painter Giovanni Bellini. Initially, it was served only during the summer months when white peaches were in season. The original recipe involved extracting the juice and pulp of fresh peaches through a sieve and blending it with Prosecco.
The Perfect Pairing
So, what makes a Bellini truly special? The answer lies in the quality of its ingredients. Frozen peach purée can be a challenge to find, which is why fresh white peaches are the only way to go. Don’t settle for anything less, as the color and flavor will suffer.
Make Your Own Peach Purée
With a little effort, you can create your own peach purée at home. Simply puree fresh or thawed white peaches in a blender or food processor until smooth. This will yield about 1 cup of purée, perfect for making a single Bellini.
The Recipe
Yield: 1 drink
Difficulty: Easy
Total Time: Under 5 minutes
Active Time: Under 5 minutes
Ingredients:
- 3 parts Prosecco
- 1 part fresh or frozen and thawed white Peach Purée
Instructions:
- Combine Prosecco and Peach Purée in a well-chilled highball glass or champagne flute.
Variations on a Theme
Feel free to experiment with these twists on the classic Bellini:
- Tiziano: Substitute good white grape juice for the Peach Purée.
- Rossini: Substitute strawberry purée for the Peach Purée.
Whether you’re sipping on a classic Bellini or trying one of its variations, this refreshing cocktail is sure to become your new summer staple.
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