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Epicurious

Bellini

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Photo by Chelsea Kyle

The story of the Bellini begins during Prohibition with American playboy Harry Pickering, who drank at the Europa Hotel in Venice with bartender Giuseppe Cipriani. Pickering’s family had cut off his funds in a last-ditch effort to get him back home and quit drinking. Pickering asked Cipriani for a loan of 10,000 lire—the equivalent of $61,000 today—to get his affairs in order. Cipriani lent him his life savings, only to not hear a word from Pickering for over a year. Legend has it that when Pickering returned to the bar, he ordered a drink and paid Cipriani 50,000 lire as a show of gratitude so he could open his own bar. In 1931, Harry’s Bar in Venice opened and the Bellini cocktail was created there shortly afterward.

Recipe information

  • Yield

    makes 1 drink

Ingredients

1 ounce Boiron or homemade white peach purée (see below)
4 1/2 ounces chilled Zardetto Prosecco
1/2 ounce Massenez crème de pêche or peach liqueur

White Peach Puree

4 fresh white peaches, skin on, cut in half and pitted
8 raspberries
4 tablespoons superfine sugar
2 ounces water
2 ounces freshly squeezed lemon juice
(makes about 2 cups)

Preparation

  1. Step 1

    Pour the peach purée into a mixing glass. While stirring, slowly add the Prosecco. Drizzle in the peach liqueur to reduce the foam. Pour into a chilled champagne flute.

  2. White Peach Puree

    Step 2

    Combine all ingredients in a blender. Liquefy to consistency. Keep refrigerated until use. Will keep for 3 days.

  3. tasting notes

    Step 3

    Dominant Flavors: white peaches

    Step 4

    Body: medium, velvety, vibrant texture

    Step 5

    Dryness: medium

    Step 6

    Complexity: low, fruit forward

    Step 7

    Accentuating or Contrasting Flavors: peach cordial balances the acidity of the prosecco

    Step 8

    Finish: short, sweet and fruity

  4. Step 9

    Glass: champagne flute

Cover of Speakeasy by Jason Kosmas and Dushan Zaric featuring a coupe glass with a brown cocktail and lemon wheel garnish.
Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.
TagsCocktailAlcoholBeveragesProseccoSparkling WineWinePeachStone FruitFruitRaspberryBerryBrunchEasyBlenderCookbooks
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