How to Make an Authentic Bellini Cocktail at Harry’s Bar in Venice, Italy, Birthplace of the Bellini by Elisa Schmitz
The Bellini is perhaps one of my favorite cocktails. That’s why I was extra excited to visit the famed Harry’s Bar in Venice, Italy, the birthplace of the Bellini, and enjoy the authentic cocktail. The intimate Harry’s Bar is located in a nondescript stone building along a canal around the corner from Piazza San Marco.
The Bellini’s fresh and fruity peach flavor is perfectly complemented by the beautiful bubbles in prosecco, an Italian sparkling wine. I like to serve it for brunch, especially during warm-weather months (though you can enjoy it anytime of day and throughout the year).
It is said that the Bellini was born in the 1930s by Giuseppe Cipriani, founder of Harry's Bar in Venice, using puréed white peaches (many Italians enjoy marinating fresh peaches in wine). To give the drink a pink hue, Cipriani added a bit of raspberry or cherry juice. This delicious cocktail also was in demand at the bar's New York location.
Variations of the Bellini include the Puccini (replace the peach purée with mandarin juice), the Rossini (strawberry purée) or the Tintoretto (pomegranate juice). To make a non-alcoholic version, use sparkling juice or bubbly water in place of the wine. Watch my video to see the Venetian bartenders make the Bellini right in front of us!
- 2 parts prosecco
- 1 part fresh peach purée
Here's how to make it:
- Pour one part fresh peach purée into a pitcher.
- Add two parts prosecco. Stir gently.
- Slowly pour into chilled glasses or champagne flutes. Scoop out extra foam and continue to pour until glasses are full. Add foam back on top, if desired. Garnish with a peach slice or raspberry.
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