Bellini, the Peach Cocktail
In 1948, Giuseppi Ciprianti created the Bellini in Harry's Bar in Venice. He was inspired by the 15th century Venetian painter Giovanni Bellini; it was the pink glow in one of Bellini's paintings that was the inspiration for this famous cocktail.
Marinating fresh peaches in wine is an old long tradition; Ciprianti used this idea to mix fresh white peach puree and Prosecco (Italian champagne). Today, in the original Harry's Bar in Venice Bellini's are still made using Prosecco.
However, elsewhere Bellini's are typically made using the recipe below.
The RecipeThis recipe serves 1
- ¼ fresh skinned peach
- 1 measure crème de peche
- A dash of peach bitters
- Garnish: peach ball