BELLINI Cocktail with DIY Peach Puree

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 might not always be possible, here’s how to make your own, with a little trick to get the most flavor out of your peaches.

Bellini

· 90 ml (3 oz) Prosecco

· 45 ml (1½ oz) Peach purée

DIY Peach Purée

· 500 g vineyard peaches

· Sugar

· Lemon juice

Clean and halve the peaches, then place them on a baking sheet. Sprinkle them with a little lemon juice and sugar, just enough to lightly coat. Place them in the oven for 20 minutes at 180°C (360°F). Let them cool, then blend them with a bit of simple syrup and prosecco to make a smooth purée. If the purée isn’t fluid enough, add a little more prosecco while blending.

In a chilled flute glass, mix peach purée and prosecco in about a 1:2 ratio. If needed, give it a gentle stir to combine. Garnish with a slice of peach.

This cocktail smells of summer. The mix of peaches and prosecco is light and refreshing, with the roasted peaches adding a creamy mouthfeel and a subtle caramel sweetness that’s perfectly balanced by the dry prosecco. The Bellini will get you ready to walk the streets of Venice and head straight for Harry’s Bar — or enjoy it right at home with the ones you love.

#bellini #prosecco #spritz