Too Darn Hot – Bellini, Rossini …

Temperature is hot. So the drinks which are suitable in such days are light and fruity.

Looking for inspiration?

… Bellini & Rossini …


Bellini is a long drink cocktail that originated in Venice. It is a mixture of sparkling wine (traditionally Prosecco) and peach purée often served at celebrations. It is one of Italy’s most popular cocktails.

The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini.

The drink started as a seasonal specialty at Harry’s Bar, a favorite haunt of Ernest HemingwaySinclair Lewis and Orson Welles. Later, it also became popular at the bar’s New York counterpart. After an entrepreneurial Frenchman set up a business to ship fresh white peach pureé to both locations, it was a year-round favorite.

Here are some secrets of the Harry’s Bar about how to make a perfect Bellini:

Made with Prosecco instead of Champagne, it is nevertheless widely regarded as the best Champagne cocktail in the world. When making a Bellini, everything (the glasses, Prosecco and white peach puree) should be as cold as possible. The general rule is to use one part white peach puree to three parts Prosecco. Use fresh frozen white peach puree when you can, but when making your own puree, never use a food processor because it aerates the fruit. (Maurice Graham Henry often uses a cheese shredder, shredding the peaches and using a strainer to collect the maximum amount of juice.) Add a bit of sugar or some simple syrup if  the puree is too tart or a tad sour. And absolutely never use yellow peaches to make a Bellini. Ever had a Bellini somewhere other than at a Cipriani restaurant that just tasted terrible? The barman probably threw in entirely unnecessary additional ingredients (like peach schnapps).

Have a look at how it’s done:


Rossini is another version of the Bellini cocktail. It began to become popular in the last century. Prepared with puree of fresh strawberries and Prosecco (or Champagne). Serve this cocktail in a fluted glass and you will have an elegant and refreshing drink. This cocktail is named after the composer Giacchino Rossini.

Recipe for the cocktail is 1/3 fresh strawberry puree to 2/3 cold Prosecco or Champagne. The preparation consists of the simple union of the ingredients in a glass with some ice. The most complicated part of this (if you can call it that) is making the strawberry puree. Once pureed, mix with a few drops of lemon juice and a some sugar syrup (made by mixing water and sugar over low heat till sugar is melted).

For great Prosecco which is base of both cocktails we suggest you to use Valdobiaddene DOCG of Le Colture


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