The story of the Bellini begins during Prohibition with American playboy Harry Pickering, who drank at the Europa Hotel in Venice with bartender Giuseppe Cipriani. Pickering’s family had cut off his funds in a last-ditch effort to get him back home and quit drinking. Pickering asked Cipriani for a loan of 10,000 lire—the equivalent of $61,000 today—to get his affairs in order. Cipriani lent him his life savings, only to not hear a word from Pickering for over a year. Legend has it that when Pickering returned to the bar, he ordered a drink and paid Cipriani 50,000 lire as a show of gratitude so he could open his own bar. In 1931, Harry’s Bar in Venice opened and the Bellini cocktail was created there shortly afterward.

　　

Ingredients

makes 1 drink

　　1 ounce Boiron or homemade white peach purée (see below)

　　4 1/2 ounces chilled Zardetto Prosecco

　　1/2 ounce Massenez crème de pêche or peach liqueur

　　

White Peach Puree

4 fresh white peaches, skin on, cut in half and pitted

　　8 raspberries

　　4 tablespoons superfine sugar

　　2 ounces water

　　2 ounces freshly squeezed lemon juice

　　(makes about 2 cups)

　　

Step 1

Pour the peach purée into a mixing glass. While stirring, slowly add the Prosecco. Drizzle in the peach liqueur to reduce the foam. Pour into a chilled champagne flute.

　　

White Peach Puree

Step 2

Combine all ingredients in a blender. Liquefy to consistency. Keep refrigerated until use. Will keep for 3 days.

　　

tasting notes

Step 3

Dominant Flavors: white peaches

　　

Step 4

Body: medium, velvety, vibrant texture

　　

Step 5

Dryness: medium

　　

Step 6

Complexity: low, fruit forward

　　

Step 7

Accentuating or Contrasting Flavors: peach cordial balances the acidity of the prosecco

　　

Step 8

Finish: short, sweet and fruity

　　

Step 9

Glass: champagne flute

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.