Bellini Champagne Cocktail Recipe |
Bellini (photo courtesy of Harvard Common Press)
Occasions like the arrival of a new decade call for a truly "classic" Champagne mixed drink the Bellini is an excellent choice. It is the creation of Harry Cipriani, the legendary bartender at Harry's Bar in Venice. He mixed up the first one in 1948. The story goes that the name traces its history to a fifteenth-century painter, Jacopo Bellini, known for a "pink glow" in his paintings, echoed nicely by the glow of the drink.
This version of the Bellini is included in “Champagne Cocktails, 50 Cork-Popping Concoctions & Scintillating Sparklers”, the new book from mixologist extroadinaire, A.J. Rathbun. He writes:
Remember old Harry and Venice and Jacopo and art the next time you have a Bellini, and you'll be better for it. You'll also be better if you can use white peaches in your puree, along with a bit of lemon juice (a trick I learned from cocktail genius Gary Regan), and always use the Italian sparkling wine Prosecco.
Happy New Decade & Cheers!
Ingredients for 2 Drinks
• 2 White peaches, pitted
• Ice cubes
• 1/2 Ounce freshly squeezed lemon juice
• 8 Ounces Prosecco
Preparation
1. Put the peach flesh and skin, one or two ice cubes, and the lemon juice in a blender. Blend until you have a smooth puree.
2. Pour 2 ounces of the precious puree into each of two flute glasses. Slowly, stirring gently with a long spoon, add 4 ounces of Prosecco to each glass. Serve immediately.
A Note: To track down white peach puree, go to: Perfect Puree
To learn more about the book in which this recipe is included go to: Champagne Cocktails, 50 Cork-Popping Concoctions & Scintillating Sparklers
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