Bellini Cocktail Recipe
White peach pureé and Prosecco – possibly the only thing more charming than the taste of the Bellini is the sparkling cocktail’s story.
The first Bellini was poured in the summer of 1948 by Giuseppe Cipriani, founder and barman of the legendary Harry’s Bar in Venezia. Located just off the Grand Canal, the iconic bar was frequented by the likes of Humphrey Bogart, Truman Capote, and Ernest Hemingway.
These glamorous guests flocked to Harry’s Bar for Cipriani’s frank conversation, peaceful atmosphere, and simple food and drink. The menu drew from seasonal produce found in the Venetian countryside. In fact, inspired by the region’s fragrant white peaches and world-famous sparkling wine, the barman invented the Bellini.
Ingredients
- 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice
- chilled champagne or sparkling wine
- 2 chilled champagne glasses
Method
Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid’s Caviar, leaving plenty of time for a second glass each.