PROSECCO BASED DRINK RECIPES
If you have ever wondered how to make a perfect peach Bellini cocktail, this is the place to learn. By following this recipe and preparing your own peach Bellini at home, you are, in fact, recreating the original recipe invented by Giuseppe Cipriani, the founder of the one and only Harry’s Bar in Venice.
The strong point of this drink has always been the simplicity of its recipe, which creates an enticing harmony, delighting the palate and creating a moment of pleasure for all those who taste it. Finally revealed here for you, the real and original Bellini recipe, a cocktail that has been served at Harry’s Bar since 1948 and whose eminence is confirmed year after year.
1/4 White peach puree
The real magic of this recipe is made through the ingredients. Detailed information about the precious Bellini ingredients can be found below. Once the fresh peaches and Prosecco have been chosen and purchased, one can proceed with the preparation of their homemade Bellini by following Cipriani’s original recipe.
The steps are very simple and require just a little trick to prepare the peach puree.
Begin by rinsing the peaches under running water and proceed to mash them, peels included. To help in achieving the ideal balance of juice and pulp, use a funnel and potato masher, or fork, firmly pressing down on the fruit. You can also use a kitchen centrifuge, but never a blender as it mixes air into the juice.
Pour the peach puree into a glass and then add the correct amount of Prosecco (For example: 2 oz. of peach puree and 6 oz. of Prosecco).
Gently stir and your peach Bellini is ready to be served.
IT IS RECOMMENDED TO CONSUME THE DRINK WITHIN THE SAME DAY TO ENJOY ITS NATURAL FRESHNESS.
AS BOTH THE TASTE AND DELIGHTFUL COLOURFUL OF THE BELLINI DRINK ARE DEFINED BY THE PRESENCE OF FRESH PEACH PUREE, IT IS IDEALLY PREPARED DURING THE SUMMERTIME WHEN FRESH, JUICY PEACHES ARE READILY AVAILABLE.
TO ENJOY AN ORIGINAL BELLINI AT ANY TIME OF THE YEAR, SIMPLY VISIT THE CIPRIANI DRINKS SHOP.
THE COMPLEX SIMPLICITY OF THE BELLINI COCKTAIL
The Bellini ingredients are, and always have been, just two: white peaches and Prosecco. Simple nothing else is required to make your own original and delicious Bellini drink.
First of all, let us talk about peaches. The preferred variant is white peaches and as Arrigo says, “Never yellow peaches, better still if the white peaches are small with a pink skin” (Source: “Harry’s Bar Venezia, Le ricette della tradizione”, Arrigo Cipriani).
Originally, the peaches used for the Bellini recipe served at Harry’s Bar came from the Venice area. Today, however, there are many more varieties of white peaches and this succulent fruit is cultivated in many parts of Italy with a mild and temperate climate.
These peaches may seem similar to the yellow variant, but they do have some peculiarities that make them ideal for the Bellini recipe. Their velvety skin comes in shades that vary from white to carmine red and have an intense aroma. The pulp has a full-bodied, yet delicate, consistency and its creamy white tones are woven with small red veins that stem out from the stone.
When we talk about peach Bellini wine, there is only one possibility in order to remain faithful to the Cipriani recipe: Prosecco DOC or Conegliano Valdobbiadene Prosecco Superiore DOCG. If you do not have either of these on hand, a valid alternative is to use a quality sparkling white wine.