Arguably the world’s most famous cocktail, the Bellini consists of white peach juice and sparkling wine. It was invented in 1948 by Giuseppe Cipriani of Harry’s Bar in Venice and is served in every Cipriani location around the world.
The original Bellini recipe prepared at Harry’s Bar in Venice calls for a precise balance of dry Italian sparkling wine and Mediterranean white peach purée. The fine and delicate flavour of white peaches is a match made in heaven with the lively and fragrant bubbles the wine. Its elegant and captivating bouquet balances fresh summer fragrance notes with the zing of citrus-noted Italian sparkling wine. On the palate follows that same perfect contrast of the sweetness of peaches embellished with fragrant bubbles.
The Cipriani Bellini is still made by the Cipriani Drinks family in Veneto, and comes to Australia in the perfect ratio, ready to pour. Very different to most prebatched Bellinis, which are peach-flavoured wines or a mix of Australian sparkling with peach nectar, this is the real deal – you can taste the difference. Chill well, then simply roll the bottle before opening to redistribute the purée, then pour!
