The original Bellini cocktail is a very simple drink because it only really contains a few ingredients, peach puree, Prosecco, and a little raspberry juice to add a pinkish hue. However in this simplicity the essence of the Bellini has maybe become lost. The Bellini is commonly seen on brunch menus worldwide as well as its cousin the Mimosa, and the popularity of these bottomless cocktails has meant that the quality of ingredients used to make them has gone down leaving a sweet, fizzy drink that does not compare to the original Bellini invented by Giuseppi Cipriani.
Sometime in between 1934 and 1948, Cipriani invented the Bellini at his now legendary bar, Harry's Bar in Venice, Italy. His drink was designed to celebrate the floral sweetness and the delicate aroma of white peaches, unlike today where yellow peaches are substituted, they don't match their subtleness. Because the Bellini was invented in Italy, it was obvious that Prosecco would be used as the sparkling wine, which is a good thing as Prosecco is the perfect match for the peaches, whereas modern versions use Champagne or other sparkling wines which can overpower the fruit.
The inspiration for the name of Cipriani's new wine cocktail came about because the pink hue reminded him of a painting by the Venetian artist, Giovanni Bellini where a Saint's robe glowed pink. Just like the confusion people have with macarons and macaroons, don't confuse the Bellini with blinis, which are small Russian pancakes served with caviar.
Harry's bar became famous because of its patrons such Ernest Hemingway, Orson Wells, Charlie Chaplin and many others. Soon many more Harry's Bars were opened worldwide with the Bellini being the main drink on the menu as well as Cipriani's other invention the flattened raw meat dish, Carpaccio.
To make the original Bellini, first make the puree from white peaches that have been peeled and de-stoned in a blender. Add 5cl of the white peach puree to a chilled glass, pour in 10cl of Prosecco and stir gently. To add the pink hue, add a spot of raspberry juice.
Overtime many famous cocktails, spawn variations, and the Bellini is no different with versions containing strawberries, raspberries and pomegranate instead of peaches as well as one containing fruit liqueurs. At Demijohn we believe, just like Giuseppi Cipriani, that fruit used in a cocktail should be the main star of the show. Our line up of Bellini cocktails take the essence of fruit, mixed with Prosecco to create drinks worthy of a celebration by celebrating the fruit including Wild Plum, Rhubarb and Elderflower.