Cocktail of the Week: Bellini

With the growth in sales of sparkling wine up by nearly 15% in Great Britain in the last year and with Prosecco proving to be most popular (full article from Harpers here), it seemed appropriate for this week’s cocktail of the week to be sparkling related. This week’s cocktail of choice is the famous Bellini.
Did you know?
The Bellini originally came from Italy. The fruity cocktail was invented by Giuseppe Cipriani, founder of the much-loved Harry’s Bar in Venice.
It is said that the colour of the sparkling cocktail reminded Cipriani of a saint’s toga in a painting by Italian Renaissance artist Giovanni Bellini, thus explaining the name of the Cocktail.
Traditionally the cocktail is made with white peaches. However, non-purists can substitute for yellow peaches or fresh peach purée. Similarly, it is also common place to substitute the Prosecco for other sparkling wines.
Harry’s Bar says to make sure all components of the cocktail are as cold as possible. Strictly speaking you shouldn’t put them in a processor as this apparently aerates the fruit, but for simplicity’s sake we won’t tell if you don’t (if you want to stick to Giuseppe’s original recipe, use a food mill or a meat grinder with a fine sieve to make the pulp).
Two or three medium sized peaches
1 bottle Prosecco
1 tsp sugar (optional)
Half the peaches and remove the stones. Blitz in a liquidizer until smooth. Combine one part puree to three parts Prosecco. Add sugar to sweeten if desired.
Serve in a well-chilled Champagne Flute
Fantinel Prosecco NV £10.99
Italy | Veneto
A fresh, dry, fruity sparkler made using the Prosecco grape. Simply a smart glass of fizz to be enjoyed at any time.

Bolla Prosecco di Conegliano e Valdobbiadene DOCG NV £11.99
Italy | Veneto
Delicious, abundant, creamy fizz with a dry finish. Delicately flavoured citrus notes some say lemon zest, define the flavour of this classic sparkling Prosecco which is produced in the Veneto region of north-east Italy.

Written by: Lucy Prosser

Lucy Prosser 


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