Bellini Cocktail

Created sometime in the thirties by Giuseppe Cipriani, he christened his white peach cocktail "the Bellini" (after Giovanni Bellini, the fifteenth century Venetian painter) in 1948. 

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.

I am soooo looking forward to sipping on one (or two maybe) of these very soon!

Kiki