Harry's Bar in Venice is known worldwide for the celebrities that often walk through its doors and its founder’s gift to the cocktail world – the Bellini. This simple and refreshing mix of peach purée and prosecco is a summer creation of Giuseppe Cipriani and was likely served to stars like Ernest Hemingway and Charlie Chaplin to Woody Allen and George Clooney. When you’re in Venice make sure to go try this seasonal specialty that became a year-round staple at cocktail bars worldwide. But since travel is limited at the moment, here’s a recipe on how to make your own, with a little trick to get the most flavor out of your peaches. Enjoy the rest of the summer!
Bellini
• 90 ml (3 oz) prosecco
• 45 ml (1 1/2 oz) peach pureé
DIY Peach Puree
• 500 g vineyard peaches
• sugar
• lemon
clean and half the peaches then place them on a baking sheet. spray some lemon juice and sprinkle some sugar (just to lightly coat them) and then put them in an oven for 20 min at 180 °C or 356 °F. Let them cool and then blend them to get a nice puree. If the puree isn't fluid enough add some prosecco to blend with.
In a flute glass mix peach puree and prosecco. Garnish with a slice of peach