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.
This recipe serves 1
- ¼ fresh skinned peach
- 1 measure crème de peche
- A dash of peach bitters
- Garnish: peach ball
Blend a ¼ fresh skinned peach and add to the bottom of an empty champagne flute. Add the crème de peche and peach bitters to the glass and top with champagne. Finish by dropping a peach ball into the bottom of the glass.