The Bellini cocktail was created in 1948 at Harry’s Bar in Venice by Giuseppe Cipriani, the bar’s founder. It was originally introduced as a seasonal drink to celebrate the fresh white peaches available in Italy during the summer months. Cipriani named it “Bellini” because the drink’s soft pink hue reminded him of the delicate colors used in Renaissance painter Giovanni Bellini’s works. Over time, the cocktail became synonymous with Venetian elegance and was embraced worldwide as a symbol of la dolce vita.
Flavor:
The Bellini cocktail has a light, refreshing flavor that balances the gentle sweetness and fragrance of ripe peaches with the crisp, dry sparkle of Prosecco. Its taste is smooth and elegant, with a delicate fruitiness that lingers without being overly sweet.
IBA Category:
Contemporary Classics
Ingredients:
- 2 oz white peach purée (preferably from fresh, ripe white peaches)
- 4 oz chilled Prosecco
Recipe:
- If using fresh peaches, peel and pit them, then blend until smooth to make the purée. Chill the purée before mixing.
- Pour the peach purée into a chilled Champagne flute.
- Slowly top with Prosecco, gently stirring with a bar spoon to combine without losing too much carbonation.
- Serve immediately, ideally well chilled, for the most refreshing taste.
