Cool Off with a Bellini (Or Three)

In creating what has become known as the Bellini cocktail in 1948, Giuseppe Cipriani was inspired by a painter, the fifteenth century Venetian painter Giovanni Bellini. Peaches were in abundance throughout Italy from June through September, and he had a predilection for the white ones. So much so, in fact, that he kept wondering whether there was a way to transform this magic fragrance into a drink he could offer at Harry’s Bar in Venice, Italy.

The concept was simple, calling for just two ingredients: Prosecco and fresh peach purée. After garnering a famed following, including Ernest Hemingway, the Bellini gained more worldwide popularity and was placed on the menus of authentic Italian restaurants and bars in the United States, as well as eventually on most breakfast and lunch menus alongside other daytime-friendly sparkling cocktails.

However, Bellinis eventually became less popular than similar cocktails, such as the Champagne-and-orange Mimosa, and are now seen on fewer menus. A tragedy for peach lovers everywhere.

Beyond being easy to make at home, the bellini offers a unique flavor profile that highlights the beloved peach. The sweetness perfectly compliment the crisp bubbles of Prosecco, and you’re able to either make your own fresh peach purée—it’s important to note that an authentic Bellini technically calls for white peaches for the purée—or go with a store-bought option. 

How To Make a Peach Bellini

You’ll be happy to hear that making the perfect peach Bellini is quite simple. All that it requires is the right recipe, a Champagne flute, and some careful pouring.

Easy Peach Bellini Recipe 

1.5 ounces peach purée for each serving (about 1 shot; preferably white peach purée)
1 bottle of Prosecco 
Peach slices for garnish (optional)

Instructions: Pour peach purée into a chilled Champagne flute. Top with Prosecco. Garnish as desired.

Leave a comment

Filed under Steven Doyle

Leave a Reply