The Bellini was invented sometime between 1934 and 1948 by Giussepe 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 (Venice), a favorite haunt of Ernest Hemingway, Sinclair 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.
Today the Bellini is an IBA Official Cocktail, thus indicating its popularity and making it a well-known cocktail to many professional bartenders.
QUINCE, VANILLA & BURNT ORANGE BELLINI
30ml Pear Puree
30ml Quince Liqueur
30ml Vanilla & Burnt Orange Syrup
50ml Sparkling Wine
Method:
Pour all ingredients except sparkling wine into a shaker. Add ice and shake vigorously.
Strain into champagne flute and to up with sparkling wine.
Garnish: Orange Peel
APPLE & SAFFRON BELLINI
30ml Green Apple Puree
30ml Pomme Verte
30ml Saffron Syrup
50ml Sparkling Wine
Method:
Pour all ingredients except sparkling wine into a shaker. Add ice and shake vigorously.
Strain into champagne flute and to up with sparkling wine.
Garnish: Fresh Green Apple
RASPBERRY & SZECHUAN BELLINI
30ml Raspberry Puree
30ml Mandarin Liqueur
1 teaspoon Szechuan Pepper
50ml Sparkling Wine
Method:
Add Szechuan pepper into a shaker. Use a muddler to crush the pepper and add pure with liqueur.
Shake vigorously and double strain into champagne flute. Top up with sparkling wine.
Garnish: All berries
ENJOY
