Bellini (Difford's recipe)

Difford's Guide
User Rating

Ingredients

Barware

Flute
Measuring jigger
Shaker
Strainer
Fine sieve

Flavour Profile

Gentle
Boozy
Sweet
Sour

Nutrition

105 Calories

Styles & Flavours

Bartender

Bellini (Difford's recipe) image

Serve in

Flute

Garnish:

Peach slice on rim

How to make:

SHAKE first 3 ingredients with ice and fine strain into chilled glass charged with the prosecco.

2 fl oz Peach purée
1/3 fl oz Peachtree peach schnapps
1/4 fl oz Lemon juice (freshly squeezed)
2 fl oz Prosecco sparkling wine
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Review:

It's hard not to like this blend of peaches and sparkling wine. Lemon juice adds balance and a citrusy bite while peach schnapps boosts peachy flavour. If you prefer drier then switch prosecco to brut champagne.

History:

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.

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