Rossini
Strawberries, Prosecco, Venetian elegance.
Fresh strawberry purée and well-chilled Prosecco: the Rossini is the red sibling of the Bellini. Light, fragrant and sparkling, it is an ideal aperitivo for strawberry season.
- Aperitif
- Stirred
- Glass
- Flute
- Method
- Stirred
- Strength
- Very light
- Time
- 3 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Strawberry purée
50 ml
-
Prosecco
100 ml
Garnish
- Fresh strawberry (optional)
Proportions
How to make
- Chill a flute.
- Fill a mixing glass with ice.
- Pour the strawberry purée.
- Add the Prosecco.
- Stir gently.
- Strain into the chilled flute.
- Optionally garnish with a strawberry.
The story
Origins
LegendA story passed down, not confirmed by the sources.
The Rossini began as a variation of the Bellini, the Prosecco and white peach drink that Giuseppe Cipriani created at Harry's Bar in Venice around the mid-1940s. Here the peach gives way to strawberry purée, and the name pays tribute to the composer Gioachino Rossini. Who invented it and when is not documented: some Italian sources credit Cipriani himself, but without evidence. Today it is one of the most popular Bellini variations in Venice, and the IBA lists it, together with the Puccini and the Tintoretto, as a variation on its Bellini page, always based on Prosecco.
Sources (6)
- Difford's Guide — Rossini (opens in a new tab) recipe and history
- IBA — Bellini (note: Rossini variation) (opens in a new tab) recipe
- Prosecco DOC — Rossini (opens in a new tab) recipe
- Saveur — Classic Rossini (opens in a new tab) recipe
- Difford's Guide — What to drink in Venice (opens in a new tab) history
- Dissapore — Rossini cocktail (opens in a new tab) history
Taste profile
- Bubbly
- 4 out of 5
- Fruity
- 4 out of 5
- Sweet
- 3 out of 5
