HG Wine & Bar
Recipe by Hopson Grace
If you're getting tired of a glass of white or rosé as your go-to summer aperitif, take advantage of local peaches and make one of Italy's most famous cocktails. The Bellini was invented in 1948 by Guiseppe Cipriani, head bartender and owner of Harry's Bar, in Venice. Cipriani wanted to make a drink for his customers that represented the best of the area’s local ingredients, and decided on white peaches (yellow peaches are more acidic) topped with Prosecco. The shade of his finished product reminded him of the colour of a saint’s toga in a painting by the renaissance artist Giovanni Bellini, hence an iconic cocktail was born.
2-3 ripe peaches (yellow peaches work if white aren't available)
1 bottle chilled Prosecco
Pit and blend peaches in a food processor, strain, then refrigerate until cold. Put 2 teaspoons of the purée in the base of each chilled champagne glass then slowly pour chilled, dry Prosecco on top.
Don't use canned peaches. If you're in a pinch, bottled peach juice is acceptable, but is sweeter and less fragrant.
If you like, add some sugar syrup to the peach purée to enhance the flavour.
The original recipe has a pink shade to it, so if you're a purist, consider adding some raspberry purée or grated peach skin to get the desired effect.
Although you can substitute other sparkling white wines, do not use champagne as its flavour is not a good match for the sweet peach juice.
Keep everything chilled, including the glass – a warm bellini is not desirable.
A twist: swap Prosecco for sparkling water for a Baby Bellini.