The Bellini cocktail, the history of this delicious prosecco and peach recipe
A classic of bubbly cocktails, the Bellini is presumed to have been born at the famous Harry’s Bar in Venice.
This low-ingredient cocktail appeals as much for its color as for its prosecco bubbles. Refreshing and pleasantly sweet with a hint of peach, the Bellini is unlikely to displease anyone. A touch of citrus with lemon juice adds balance. As an alternative, we can also make it with champagne if you prefer a drier touch, with a brut champagne.
The history of the cocktail
The origin of the Bellini cocktail finds its birth in Italy, more precisely at Harry’s Bar in the city of Venice. Here, bartender Giuseppe Cipirani created the drink in 1945, 14 years after opening the place on the edge of the Grand Canal near the famous Piazza San Marco.
Cipriani named the Bellini cocktail after the Venetian painter Giovanni Bellini. The bartender took into consideration the cocktail’s pink aura by comparing it to the painter’s preference in using rich pink colors in his paintings.
Interestingly, the white peach season is between May and September in Italy. Venice bars then take advantage of the season to use fresh peaches for their Bellini cocktails instead of frozen puree. So bars choose to sell the Bellini cocktail only between May and October.
Recipe 1 – by liquor.com
Add 150ml of white peach puree to a champagne flute (or similar). Pour a top of prosecco, cold. Garnish with a slice of peach.
Recipe 2 by Difford’s Guide
Add 60 ml of peach puree, 10 ml of peach schnapps and 7.5 ml of lemon juice to a shaker with ice. Shake and fine strain into a chilled glass filled with prosecco.
Discover the history of more classic cocktails:
Don’t drink and drive. Enjoy responsibly.
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