Making Bellinis at Home A Carnet Recipe for the Perfect Bellini Maxine Park
Ari Cipriani
Going to the city of canals? Hopefully, your to-do list is as packed as your carry-on. Gondolas? Check. Heavenly seafood? Check. Bellinis? Hmmm. Not if you want to be mistaken for a tourist. Instead, do like the locals do, and sip a zingy little drink called the Spritz (pronounced "spriss").
But you wouldn’t be mistaken for associating Venice with the Bellini. Truly a world apart, this luscious drink was first created in Venice’s infamous Harry’s Bar by Giuseppe Cipriani in 1934. Giuseppe was a sucker for Italian White Peaches. And, after many experiments, he finally settled on the utterly simple, but perfectly delicious combination of prosecco and peach puree.
Why not try one at home? Here’s a recipe to make even Giuseppe proud:
To make your own homemade peach puree: - Peel a ripe peach, cut it in half, and remove the stone. - Puree the peach in a blender, and then chill for several hours in the refrigerator.
To assemble the drink: - Spoon half the puree in a chilled champagne glass and slowly top up with Prosecco.
Yes, prosecco, not champagne! Although many a neophyte bartender uses champagne, its robust flavor competes too much with the rich fruitiness of the cocktail.
The perfect proportion is about one-third peach to two-third Prosecco. Salut!
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-From the Archive- Carnet Recipe: Milan Meat
Prepare this simple classic recipe right in your kitchen
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