How To Make a Bellini
- December 10, 2007
- 3,651 Views
Produced by
Howcast Media
Directed by
Kevin Hall
Voice-Over Artist
Georgia Haege
Production Designer
Karin Olsen
Music
Edison Music Corp
Art Director
Dew Gueramian
Invented in 1948 at Harry’s Bar in Venice, the Bellini’s name honors the sheer pink shades in the work of Italian painter Giovanni Bellini. It’s also a great drink to celebrate slightly lesser art forms—like, say, brunch.
You Will Need
- 1 oz. cold, white peach puree
- 3 oz. ice-cold prosecco (Italian sparkling white wine)
- A chilled champagne flute
- A long spoon
Step 1: Chill flute
Chill the flute by placing it in the fridge or freezer a few hours ahead of time.
Step 2: Add peach puree
Pour one ounce of peach puree into the chilled flute.
White peach puree can be bought frozen year-round—easier than grinding and straining the pulp by hand—but substitute peach nectar in a pinch.
Step 3: Add prosecco
Add three ounces of prosecco, pouring it slowly so the bubbles do not overflow.
Harry’s Bar’s original recipe calls for Italian prosecco, but any dry sparkling white wine will do.
Step 4: Stir
Stir the mixture gently, and raise a toast to Giovanni and his pinks.
The original Bellini was only available from June through September, when Italian white peaches were in season.
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