Bellini
White peach and bubbles.
White peach purée and Prosecco: just two ingredients for a delicate, fragrant aperitif. Born in Venice, it is the emblem of light Italian elegance.
- IBA · Contemporary Classics
- Aperitif
- Stirred
- Glass
- Flute
- Method
- Stirred
- Strength
- Very light
- Time
- 3 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
White peach purée
50 ml
-
Prosecco
100 ml
Proportions
How to make
- Chill a flute.
- Fill a mixing glass with ice.
- Pour the white peach purée.
- Add the Prosecco.
- Stir gently.
- Pour into the chilled flute, holding back the ice.
The story
Origins
ProbableA plausible account, without definitive proof.
The Bellini was born at Harry's Bar in Venice, opened by Giuseppe Cipriani in 1931. According to the Cipriani house it was created in 1948; other sources place it more loosely between the mid-1930s and 1948. Cipriani loved the small white peaches of the Italian summer and puréed their flesh to mix with Prosecco. The name honours Giovanni Bellini, the fifteenth-century Venetian painter, whose pink tones reportedly reminded Cipriani of the drink's colour. For a long time it was a seasonal speciality, tied to the short white peach season; only with preserved purée did it become available year-round, and it is now served in every Cipriani restaurant.
Sources (4)
Taste profile
- Bubbly
- 4 out of 5
- Fruity
- 4 out of 5
- Sweet
- 3 out of 5
- Fresh
- 3 out of 5