How to Make Bellini - The Venice Way

The Bellini was created in the 1930s or early 1940s by Giuseppe Cipriani, the founder of the famous Harry's Bar in Venice. Cipriani was inspired by the vibrant colors of a painting by the Venetian artist Giovanni Bellini, whose work often featured beautiful, rosy hues. This inspiration led Cipriani to create a drink that captured the essence of those colors, resulting in the Bellini cocktail. Harry's Bar was a favorite haunt of many famous personalities, including Ernest Hemingway, Humphrey Bogart, and Orson Welles. The bar's reputation for excellent service and exceptional cocktails helped to popularize the Bellini among the elite and well-heeled patrons who frequented it. Over time, the Bellini became synonymous with the glamorous and sophisticated atmosphere of Harry's Bar. The original recipe for the Bellini was simple yet refined. It consisted of pureed white peaches, which were in season in the summer months, and Prosecco, a sparkling wine from the Veneto region of Italy. The peach purée was made by mashing fresh white peaches and straining the pulp to create a smooth, sweet base. The purée was then combined with chilled Prosecco in a champagne flute, resulting in a refreshing and effervescent cocktail with a beautiful pinkish hue.