COCKTAIL HOUR AT HARRY’S BAR, VENEZIA: THE BELLINI



HARRY’S BAR in Venice is a cultural institution, and there’s nowhere better to enjoy a classic Bellini than sitting at the bar in early January, when the city is relatively quiet, people watching and listening to the local banter of the waiters – most of whom have been there since time began…



Capture the ambience of ‘Harry’s Bar’ in Venice, by using the exact same recipe for their divine signature cocktail which you can make at home:

The Bellini was invented in 1948 by bartender Giuseppe Cipriani, founder of Harry’s Bar in Venice, and was declared an icon of national heritage by the Italian Minister of Culture in 2001. The cocktail was originally created in honor of the painter Giovanni Bellini, on the occasion of his exhibition; it’s said that the pink color of the cocktail was inspired by the color of the ‘habit’ of a saint who was painted by the artist. Originally, the drink was prepared with champagne (rather than Prosecco), fresh white peach nectar and a hint of raspberry purée, which gave the cocktail the instantly recognisable dusky pink colour. The ‘Bellini’ became famous internationally, not only because of its delicious taste, but also thanks to the artists who regularly frequented Harry’s Bar and spread the word…”

HARRY’S BAR ‘BELLINI’:

½ cup Prosecco
¼ cup fresh white peach purée
Raspberries
Sugar, granulated
Lemon juice
Ice
Water

For the peach purée:

Peel one pound of white peaches, chop then mix with one cup of water and two tablespoons of fresh lemon juice. Blend the mixture with four ice cubes and half a tablespoon of granulated sugar, adding two raspberries. Complete the Bellini by pouring the purée into flutes or tumblers then slowly adding the Prosecco. Stir gently using a bar spoon. 



For cocktail making equipment, glassware, unique accessories plus New Year hostess gift ideas, check out ‘Almost Essential’ by Michelle de Biolley (below, left) at http://www.almostessential.com (above and below)






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