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Recipes Beverages Cocktails Other
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| Servings: | 1 |
| Author Notes: |
Italy already had a long tradition of marinating fresh peaches in wine before Giuseppi Cipriani invented the Bellini in 1948 at Harry's Bar in Venice, Italy. But the inventive bartender took the concept to new heights when he mixed white peach puree with Prosecco (Italy's version of champagne). The drink was simple but delicious and instantly became a classic at the famous Venice Bar (a favorite haunt of Ernest Hemingway) and later at its New York counterpart. Because of its unique color, which reminded him of the color of a sunset in a painting by 15th-century Venetian artist Giovanni Bellini, Cipraiani named the drink the Bellini. The rest is history. The drink is still popular today and in true classic cocktail fashion has spawned numerous imitations and variations.The true Bellini is Zen-like in it's simplicity -- a mixture of white peach puree and Prosecco. That said, there are many variations and offshoots. If you can't get white peach puree or white peaches to make your own puree, you can use canned peach nectar instead. It's not nearly as good as the real thing... sometimes. In other words, it's better to use canned peach nectar than peach puree made from flavorless or out of season peaches. While Prosecco (a dry Italian sparkling wine) was used in Giuseppi Cipriani's original Bellini, you can also use any dry Champagne or sparkling wine. Making Bellinis is a great way to use up your leftover New Year's Eve bubbly.
More on the Bellini |
| Ingredients: |
1 part fresh white peach puree 3 parts chilled Prosecco or dry sparkling wine or champagne |
| Instructions: | Put peach puree into a Champagne flute, fill with chilled Prosecco, Champagne or sparkling wine. Garnish with a fresh peach slice, if available. |
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