Bellini International Cocktail

The Bellini International Cocktail was first invented by a man called Giuseppe Cipriani at the Harry’s Bar in Venice way back in 1948. The unique name of this cocktail, "Bellini" springs from an exhibition of the famous Renaissance painter from Venice, Giovan Battista Bellini which was named after Giambellino. The exhibition was held almost in the same period in Venice. The Bellini cocktail has a unique rose like color that reminded Cipriani of the toga from one of Bellini’s celebrated paintings. The Bellini cocktail is a long drink Apetirif, classic type liquor with low alcohol contents. The necessary ingredients that go into the making of the Bellini are,

• 1 and 1/2 oz peach juice (3/10 parts of Peach nectar)
• 3 oz Prosecco (7/10 parts of sparkling wine)

As you start preparing Bellini the first and the most significant thing that you are required to do is hand press the peaches well to extract the peach juice, preferably white peaches. It is important to obtain the juice this way with the use of hands since the machine juicer may not provide the juice in the perfect form as required for this drink. Also remember, there’s no point using pre-made juice as it will devoid Bellini of the real signature taste.

Now pour the peach juice in a flute de Champagne glass and add the sparkling wine to it. According to the wine experts the most refined and original quality Bellini is prepared of the white peaches juice and the traditional Italian sparkling Prosecco only.

The Bellini is a pre-dinner cocktail that is to be served chill for the best of tastes.

Matteo Bucci - prosecco.net