Bellini (Difford's recipe)

Bellini (Difford's recipe) image
Serve in
a Flute glass...
2 shot Peach purée
½ shot Crème de pêche (peach) liqueur
¼ shot Freshly squeezed lemon juice
Top up with Prosecco sparkling wine (or Champagne)
  • Display recipe in:
Peach Puree image Crème de pêche (peach) image Lemon juice image Prosecco sparkling wine image
How to make:

SHAKE first three ingredients with ice and fine strain into chilled glass. Add prosecco and gently stir.

Garnish:

Peach slice

Comment:

It's hard not to like this blend of peaches and sparkling wine.

Origin:

It has long been traditional in Italy to marinade fresh peaches in wine and the Bellini draws on this tradition, combining prosecco wine with puréed white peaches.

Giuseppe Cipriani created this drink at Harry's Bar, Venice, in 1945, fourteen years after he opened his tiny place on the edge of the Grand Canal, not far from Piazza San Marco.

Cipriani named his cocktail after the 15th-century Venetian painter Giovanni Bellini due to the drink's pink hue and the painter's penchant for using rich pinks on his canvases.

Like many other legendary bars around the world, Harry's owes some of its notoriety to being patronised by probably the world's greatest drinker, Ernest Hemingway. It was also the haunt of Sinclair Lewis, Orson Welles, F. Scott Fitzgerald and Dorothy Parker, and continues to attract celebrities to this day. But you don't have to be a celebrity to go to Harry's Bar. Cocktail aficionados from around the world make pilgrimages to the birthplace of the Bellini to sample the original recipe.

White peaches are in season in Italy from May to September, so in Venice those bars that insist on only using fresh peaches rather than frozen purée sell the drink between May and October.

More about this cocktail

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