The story of the Bellini begins during Prohibition with American playboy Harry Pickering, who drank at the Europa Hotel in Venice with bartender Giuseppe Cipriani. Pickering’s family had cut off his funds in a last-ditch effort to get him back home and quit drinking. Pickering asked Cipriani for a loan of 10,000 lire—the equivalent of $61,000 today—to get his affairs in order. Cipriani lent him his life savings, only to not hear a word from Pickering for over a year. Legend has it that when Pickering returned to the bar, he ordered a drink and paid Cipriani 50,000 lire as a show of gratitude so he could open his own bar. In 1931, Harry’s Bar in Venice opened and the Bellini cocktail was created there shortly afterward.
Recipe information
Yield
makes 1 drink
Ingredients
White Peach Puree
Preparation
Step 1
Pour the peach purée into a mixing glass. While stirring, slowly add the Prosecco. Drizzle in the peach liqueur to reduce the foam. Pour into a chilled champagne flute.
White Peach Puree
Step 2
Combine all ingredients in a blender. Liquefy to consistency. Keep refrigerated until use. Will keep for 3 days.
tasting notes
Step 3
Dominant Flavors: white peaches
Step 4
Body: medium, velvety, vibrant texture
Step 5
Dryness: medium
Step 6
Complexity: low, fruit forward
Step 7
Accentuating or Contrasting Flavors: peach cordial balances the acidity of the prosecco
Step 8
Finish: short, sweet and fruity
Step 9
Glass: champagne flute
