Bellini (The Venetian Classic)
By Master Chef Gianluca Deiana Abis
History
The Bellini cocktail was created in 1948 by Giuseppe Cipriani, the founder of Harry’s Bar in Venice. The drink was inspired by the delicate pink color of a painting by Venetian artist Giovanni Bellini. Cipriani originally made it with white peach purée and Prosecco, which became an instant hit. The Bellini remains a beloved classic, epitomizing the elegance and charm of Venice and Italian aperitivo culture.
Ingredients
50ml White peach purée (fresh, if possible)
100ml Prosecco (preferably a dry or brut style)
Peach slice (for garnish)
Ice (optional, depending on preference)
Instructions
Prepare the PuréeIf you’re using fresh peaches, blend them into a smooth purée. If peaches aren’t in season, you can use high-quality canned or frozen peach purée.
Mix the CocktailPour the peach purée into a chilled champagne flute or coupe glass. The purée should fill about one-third of the glass.
Top Up with ProseccoGently pour Prosecco into the glass, topping it up to fill. The bubbles should blend with the purée without disturbing the foam too much.
GarnishGarnish with a thin slice of peach on the rim of the glass or float it in the drink for a beautiful presentation.
EnjoySip and enjoy the fresh, fruity, and effervescent flavor of the Bellini!
Appetizer Pairing
Pair the Bellini with Focaccia di Recco (Cheese Focaccia from Recco). The light and bubbly nature of the Bellini works perfectly with the rich and cheesy focaccia, creating a harmonious balance of flavors.
Comments