The arrival of summer brings great fruits and vegetables to market aisles. Nothing’s better than peaches so sweet and the juices running down your arm as you eat it on a hot afternoon. I wonder if Giuseppe Cipriani felt that way when he was inspired to create the Bellini.
Giuseppe Cipriani owned Harry’s Bar in Venice, Italy; frequent guests included Earnest Hemmingway and Humphrey Bogart among other stars. According to Wikipedia, “The Bellini was invented sometime between 1934 and 1948.” He pureed white peaches and blended it with Prosecco and a classic cocktail was born. Wikipedia also let’s us know how the Bellini was named, “He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.”
The trick to making a Bellini as with other cocktails is using the finest ingredients. Choose ripe white peaches and peel them. Puree about 4 medium size peaches with 1/3 cup of simple syrup. Next don’t skimp on the Prosecco. Gancia Prosecco whose history goes back almost two centuries is the perfect Prosecco to make a perfect Bellini. Gancia has been dedicated to making quality sparkling wines since the 1850s.
Summertime is the perfect time to take advantage of nature’s bounty and create the best cocktail with what we are given.
For the perfect Bellini combine 1 oz. of white peach/simple syrup puree with 5 oz. of Gancia Prosecco and the perfect summer aperitif is ready to serve