Bellini

Instructions

1. Ensure your Prosecco and peach purée are well-chilled before starting.

2. Pour the white peach purée into a chilled Champagne flute.

3. Slowly top up the glass with chilled Prosecco, pouring gently to avoid excessive fizz.

4. Stir very gently with a long spoon just once or twice to combine, being careful not to lose the bubbles.

5. Optionally garnish with a fresh peach slice on the rim.

Trivia

• What is a Bellini cocktail made of?

  A traditional Bellini cocktail is made with just two main ingredients: white peach purée and Prosecco, an Italian sparkling wine. It's known for its simplicity and refreshing, fruity flavour.

• Where did the Bellini cocktail originate?

  The Bellini was invented by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, sometime between 1934 and 1948. It was named after the 15th-century Venetian painter Giovanni Bellini because its unique pink colour reminded Cipriani of the tones in Bellini's paintings.

• Can I use yellow peaches for a Bellini?

  While the original Bellini recipe specifically calls for white peaches due to their delicate flavour and colour, you can use yellow peaches if white ones are unavailable. The taste and colour will be slightly different, likely more intense and golden.

• What's the best Prosecco for a Bellini?

  A dry (Brut) or Extra Dry Prosecco works best for a Bellini. Its crispness balances the sweetness of the peach purée without making the drink overly sugary. Avoid Asti Spumante, which is generally too sweet.

• How do you make fresh peach purée for a Bellini?

  To make fresh peach purée, peel ripe white peaches, remove the pits, and blend the flesh until smooth. You might need to add a tiny splash of lemon juice to prevent browning and a little simple syrup if the peaches aren't sweet enough. Strain the purée for a smoother texture.

• What food pairs well with a Bellini?

  The Bellini is excellent as an apéritif and pairs wonderfully with light brunch items like pastries, fruit salads, and egg dishes. It also complements light appetizers, prosciutto e melone, and seafood canapés.