Bellini
White peach purée topped with cold prosecco. Soft, fragrant and pale pink, from Harry's Bar in Venice.
- MethodBuilt
- GlassChampagne flute
- IceNone (served up)
- Strengthabout 7.3% ABV
- BaseWine & aperitivo
- Tastefruity, refreshing, sweet
Recipe
| 45 ml 1½ oz | White peach purée |
| 90 ml 3 oz | Prosecco |
| 1 barspoon | Raspberry syrup (optional) |
Garnish. None; the colour and the peach are the point.
Method
- Chill the flute, the peach purée and the prosecco well.
- Put the peach purée (and raspberry, if using) in the flute.
- Pour in a little prosecco and stir gently to loosen the purée.
- Top slowly with the rest of the prosecco, stirring once more as it rises.
About the Bellini
The Bellini is white peach purée lengthened with prosecco. Ripe white peaches give it a floral, delicate sweetness and a pale blush colour, and the prosecco keeps it light and lively. It is a seasonal drink at heart: it is best in late summer, when white peaches are at their peak.
History
Documented
The drink was created by Giuseppe Cipriani at Harry's Bar in Venice, which he founded in 1931, and is generally dated to 1948. It is named after the 15th-century Venetian painter Giovanni Bellini, whose work was being exhibited in Venice at the time; the pink of the drink is said to have reminded Cipriani of the colours in his paintings. The original was made only while white peaches were in season, with a little raspberry added for colour.
Disputed or unclear: The exact year and the link to a specific Bellini exhibition come from the Cipriani family's own account.
Variations
- Rossini. Strawberry purée in place of peach.
- Mimosa. Orange juice and sparkling wine.
- Kir Royale. Blackcurrant liqueur and sparkling wine.
Bartender's notes
- Make the purée from ripe white peaches pushed through a sieve; yellow peaches are heavier and more acidic.
- Pour the prosecco slowly; peach purée makes it foam up quickly.
