Bellini

In 1943 an exhibition of work by Venetian painter Bellini inspired Guiseppe Cipriani, the bartender at Harry’s Bar in Venice, to create this famous champagne and peach juice cocktail. It was a favourite of Ernest Hemingway and Noel Coward when they were in town.

When in season use fresh white peach puree, otherwise good quality frozen peach puree will do.

salvatore-calabrese-Bellini

Ingredients

  • 60ml White Peach Puree
  • Prosecco (Italian Sparkling Wine)

Method

You can build this drink in the glass, topping up the peach juice with Prosecco and then stirring it briefly. However, I prefer to ‘aerate’ the drink by gently pouring the mixture – including the sparkling wine – from one shaker to another and then pouring that into the glass.