Peaches juice up our happy little taste buds as a yummy fruit should. Put them in a pie, put them in a muffin, or simply put them in your mouth! Because it’s summer, let’s put them in a dazzling drink.
Harry’s Bar in Venice, Italy originated a peachy beverage named for the artist who famously worked with the color of the beverage. The true Bellini is an absolutely luscious sparkling cocktail. Typically, we find it made with peach puree or nectar and prosecco or champagne. Sometimes a bar goes Super Simple splashes champagne into Peachtree liquor.
The original Bellini became so popular than ever in the 1940’s, when it became necessary to have one employee’s full-time job to puree fresh white peaches daily. Due to inconsistencies in the sweetness levels of peaches, a bit of raspberry puree solved the challenge, while adding a slightly rosy glow to the beverage.
Harry’s makes no pretenses, serving it up in a simple highball-type glass. In my book “Champagne: Facts, Fizz, Food & Fun” I deliver the Bellini’s history, recipe, garnishing tricks, a frozen version, and several recipe variations. Thankfully, the original Bellini is easy to replicate at home, and it is perfect on a hot summer’s day.
True Bellini a la Harry’s Bar
Chilled white peach puree
Chilled raspberry puree
Chilled Prosecco
Stir just a bit of raspberry puree into your peach puree until you get the perfect rosy tint. Pour the puree into glasses to 1/3 full. Fill to the top with prosecco and serve.
