The Bellini, a peach and prosecco cocktail, was invented in Harry’s Bar in Venice in the 1940s. Originally only available during peach season, it can now be made with peach puree or drink mixes all year round. It is a popular drink for weddings, baptisms, and morning cocktails.
The Bellini is a summer cocktail combination that is good any time of the year. Invented in one of the most famous bars of the 20th century, this peach and prosecco marvel has been delighting drinkers since the 1940s. Due to the original need for fresh peaches for the drink, it was initially only offered during the peach season, typically June through August. With peach puree and drink mixes now available all year round, the Bellini can be enjoyed anytime, able to whisk you away to a sleepy Italian café with its delicious fruity flavour.
Undoubtedly, Harry’s Bar in Venice, Italy has a place in drinking history. Opened in the 1930s by Giuseppe Cipriani, the bar quickly became a hangout for the artistic crowd. Ernest Hemingway was a frequent visitor to the bar, as were other notables Charlie Chaplin, Orson Welles and Truman Capote. It was here that Cipriani began experimenting with traditional methods of soaking peaches in wine, looking for a way to create a unique drink to please his regular customers.
Between 1943 and 1948, Cipriani hit upon the idea of using a puree made from the delicious white peaches available during Italian summers. The puree was extremely flavorful and rich and often had a little cherry juice to add a vibrant pink hue. Combined with prosecco, an Italian sparkling wine, the drink is a blend of delicate carbonation and peach flavours. Considered an elegant and sophisticated drink, the Bellini was named after the painter Giovanni Bellini, as the pink color reminded Cipriani of his favorite artist’s work.
For many years, Bellini was difficult to make out of season, as the peaches available are bland at best, and canned peaches don’t taste as good as fresh ones. White peaches are traditionally used in making the drink, but yellow peaches can be substituted if more readily available. A successful company, the Perfect Puree Company, offers a popular white peach puree that some beverage experts consider superior to homemade versions, as it reduces foaming when prosecco is added.
To make a Bellini, puree the peaches in a blender or use a store-bought drink mix. You can also substitute peach-flavored liqueur, such as a peach schnapps or vodka, but realize that this will increase the alcohol content considerably. In a champagne flute, slowly add the prosecco to the top of the glass, stirring as desired.
Bellini is a flexible drink that can be served on many occasions. Traditional in Italian weddings and baptisms, the drink also makes an excellent morning cocktail and could be replaced by the popular mimosa. While any sparkling wine can be used in place of prosecco, true French champagne is not recommended, as it may be too dry to combine well with the smooth peach flavors.
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