ABOUT THE RECIPE
Is one of the most loved cocktails and perhaps the easiest. It comes with no surprise, in the kitchen, or behind the counter, it often happens that the most loved recipes are also the ones that require less effort. And a few ingredients.
Despite some difficulties in establishing the origins of some drinks, for Bellini we have a date and a place for its birth. In 1984, at Venice famous Harry’s Bar, Giuseppe Cipriani invented Bellini. History says that, during those days, Venice was hosting an art exhibition by Giovanni Bellini, and that Cipriani got the chance to admire the artist’s masterpieces.
The shade used to paint a sait’s cassock gaught Cipriani's imagination, it was so impressed by the artist's abilities to decide to create a cocktail that could recreate that exact shade of pink, and dedicate it to Bellini.
Bellini hit the headlines when Cipriani created a commercial line between Venice and New York, where a second Harry’s Bar was opened. In a few years, after it became one of Gianni Agnelli and Hemigway’s favorite, Bellini conquered the American’s palate, becoming a classic of mixology tradition.
Today you can find Bellini in every combination: with strawberries, a Kiwi Bellini or even a Rhubarb Bellini. It is also available on the store shelves, however, we recommend the homemade version, with a good Prosecco (Valdobbiadene Brut, Asolo Prosecco or Conegliano Valdobbiadene Prosecco) and bio white peaches.
INGREDIENTS
Ingredients
10 cl Prosecco
1 peach
Tools
Knife
cutting board
blender
narrow-mesh strainer
shaker
long spoon
Champagne flute
A note on measurements
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
Wash and rinse your bio white ripe peach (or any other kind of peach of your choice). Cut the fruit in a half and gently remove the pit. Without peeling the peach, cut the fruit into slices.
Place the slices into the blender and mix until a smooth and homogeneous pureé is formed. Over a cocktail shaker, place the narrow-mesh strainer and filter the peach pureé.
Add 10 cl of very cold Prosecco (just taken out from the fridge) into the shaker and briefly stir the ingredients with a long spoon.
Place the strainer on top of the shaker and filter the cocktail into the flutes. Cheers!
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