RECIPES
The original Bellini cocktail recipe
One of Giuseppe Cipriani’s most famous inventions was undoubtedly the Bellini cocktail, which is now famous in bars all around the world.
The strength of the Bellini has always been in the simplicity of the recipe, which creates a harmonious burst of flavour on the palate that provides happiness to those who taste it. Below is the real recipe for the original Bellini cocktail, which has been served at Harry’s Bar since 1948 and which remains the same, year after year.
Difficulty
Easy
Preparation
10 minutes
Doses
1 drink
INGREDIENTS
- 1/4 White peach puree
- 3/4 Prosecco
HOW IS THE BELLINI APERITIF MADE?
The real magic in the preparation of the recipe comes from the freshness of the ingredients. For best results, use fresh white peaches (ideally when they are in season in summer months), and a quality Prosecco.
Simply follow the recipe below to prepare the white peach puree.
1
Prepare the peach puree by mashing the fresh white peaches with the peel on in a Chinese funnel or a potato masher. A centrifuge can also be used. Avoid using a mixer as otherwise the fruit puree will mix with air and quickly oxidise.
2
Combine the Prosecco with the peach puree in a glass or jug and mix gently.
IT IS RECOMMENDED TO CONSUME THE DRINK COLD DURING THE DAY .
THE BEST PERIOD TO PREPARE IT IS THE SUMMER DUE TO COLOUR THAT PEACHES TAKE IN THE SUMMER MONTHS: IN THESE MONTHS THE DRINK WILL BE CHARACTERIZED BY THE CLASSIC PINK.
TO TASTE AN ORIGINAL BELLINI THROUGHOUT THE YEAR, VISIT YOUR LOCAL STOCKIST.
HOW TO CREATE MAGIC WITH THE TWO INGREDIENTS OF THE BELLINI COCKTAIL
There have always only been two ingredients to the Bellini: fresh white peaches and Prosecco. Nothing else is required to try your hand at making the original Bellini at home.
Peaches: the preferred variety is white peaches, and, as Arrigo Cipriani says, “never the yellow ones, and better if small and with a pinkish skin” (source: “Harry’s Bar Venice, The recipes of tradition”, Arrigo Cipriani).
The peaches originally used for the Bellini served at Harry’s Bar came from the area surrounding Venice. Today however, suitable white peach varieties are much more numerous, so much so that the white peach is grown in many different parts of Italy with a milder climate.
These peaches are similar to the yellow variant but with some peculiarities, starting from the velvety skin , with shades from white to carmine red, and an intense aroma. The pulp, of a delicate creamy white tone with red veins towards the stone, has a full-bodied and melting consistency.
Prosecco: Being faithful to Giuseppe and Arrigo Cipriani’s indications, the ideal wine is either Prosecco DOC or DOCG Conegliano Valdobbiadene Prosecco Superiore. A valid alternative can also be a sparkling white wine.
