Contents
Ingredients
Prosecco – 100 ml
Peach puree – 50 ml
How to make a cocktail
Pour the puree into the flute, then the alcohol.
Remember to stir lightly with a bar spoon.
* Use the simple Bellini cocktail recipe to make your own unique mix at home. To do this, it is enough to replace the base alcohol with the one that is available.
Bellini video recipe
Bellini cocktail history
For the first time, the Bellini cocktail began to be prepared around the middle of the XNUMXth century, the author of the recipe is none other than the owner of the famous Venetian bar Harry’s, Giuseppe Cipriani, the author of many culinary recipes, including the famous Venetian carpaccio.
The cocktail was named after the famous Italian painter Giovanni Bellini, who on his canvases could achieve a unique pink hue of white – this is the color of the cocktail.
Due to the fact that the base of the cocktail – peach puree with pulp – was not always available, the cocktail was seasonal and served at Harry’s Bar at the time of peach ripening.
Later, the cocktail was made in another bar owned by Cipriani in New York.
The cocktail became possible to serve all year round after the industrial production of peach puree was established in France, and it was then that it spread throughout the world.
The International Bartending Association (IBA) included it in its list of cocktails, which also contributed to the growth of its popularity.
Variations of the Bellini cocktail
Non-alcoholic Bellini – Soda water with fruit syrup is used instead of wine.
Strawberry Bellini – a recipe that differs from the original in that it uses strawberries instead of peach.
Bellini video recipe
Bellini cocktail history
For the first time, the Bellini cocktail began to be prepared around the middle of the XNUMXth century, the author of the recipe is none other than the owner of the famous Venetian bar Harry’s, Giuseppe Cipriani, the author of many culinary recipes, including the famous Venetian carpaccio.
The cocktail was named after the famous Italian painter Giovanni Bellini, who on his canvases could achieve a unique pink hue of white – this is the color of the cocktail.
Due to the fact that the base of the cocktail – peach puree with pulp – was not always available, the cocktail was seasonal and served at Harry’s Bar at the time of peach ripening.
Later, the cocktail was made in another bar owned by Cipriani in New York.
The cocktail became possible to serve all year round after the industrial production of peach puree was established in France, and it was then that it spread throughout the world.
The International Bartending Association (IBA) included it in its list of cocktails, which also contributed to the growth of its popularity.
Variations of the Bellini cocktail
Non-alcoholic Bellini – Soda water with fruit syrup is used instead of wine.
Strawberry Bellini – a recipe that differs from the original in that it uses strawberries instead of peach.