Bellini cocktail
Votes: 2
Time: 10 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
This Italian cocktail with an exquisite taste and a refined aroma of peach and Prosecco wine was invented in the early 20th century in the famous Venetian establishment "Bar Harry" and named by its owner in honor of the famous artist Giovanni Bellini, whose canvases with their palette of white reminded the bartender of the color of the new cocktail of white peaches and sparkling wine.
Of course, the most flavorful Bellini cocktail is made in the summer during peach season, but it can be made year-round by replacing fresh peaches with frozen or pasteurized peach puree.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 peaches (about 700 g), cut in half, remove pits
- 1/4 cup superfine sugar, plus extra for serving
- 1/4 cup water
- 1 bottle of Prosecco (750 ml), chilled
We recommend
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Cooking the dish according to the recipe:
- Grate the peaches into a pitcher. Add sugar and water and place the pitcher in the refrigerator to chill the drink and dissolve the sugar.
- Before serving, dip the rim of a chilled champagne flute in sugar. Then pour 1/8 of the peach mixture into the glass and top with Prosecco. Stir lightly and serve.
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