Peach Bellini’s: A History

The Peach Bellini appears on cocktail menus all over the world, but did you know that the original Bellini was created in Venice’s legendary Harry’s Bar in the 1930’s? It is an elegant yet simple cocktail comprising of prosecco with fresh pureed white Veronese peaches.  The Founder of Harry’s Bar, Giuseppe Cipriani, named his cocktail in 1948 after the rosy colours used by the Venetian Renaissance painter, Giovanni Bellini.

This light and refreshing drink is the perfect cocktail when made with simple and high quality ingredients, making it the perfect cocktail for a summers evening.

According to the original recipe from Harry’s Bar, everything that comprises a Bellini must be ice cold including the peaches, prosecco and the glass. The recipe is one part peach puree to three parts prosecco, it is as simple as that! However, there are a few rules that must be followed in order to make the perfect Peach Bellini:

If the peach puree is exposed to the air it will turn brown, so it is best not to make it too far in advance. Alternatively you can add a little fresh lemon juice to the puree, just enough to stop the discolouration from occurring.

Never use yellow peaches, always use white ones.

There are a number of classic variations on the Bellini where a different fresh fruit is used for the peaches. So if you can’t get fresh white peaches or want to try something a little different try a Rossini (made with strawberry puree), a Mimosa (made with freshly squeezed orange juice) or the Tintoretto (made with fresh pomegranate). You can also make a Bellini Royale, where champagne is substituted for the prosecco.

Peach Bellini Recipe – Blendtec Style

Ingredients

• 2 ripe white peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice.
• Chilled prosecco.
• 2 chilled champagne glasses.

Method

Place the peaches in the Blendtec and purée until totally smooth. Spoon half into the chilled champagne glasses and slowly top up with prosecco, stirring as you pour. You should ideally have one third peach purée to two thirds prosecco.

Cheers everyone, or as they say in Harry’s Bar….salute!