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A Carnet Recipe for the Perfect Bellini
 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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