Bellini
Cocktail avec alcool
Catégorie : Alcoolisé
Origine : Afrique
Ingrédients
- pêche
- Prosecco (ou champagne)
Préparation
Extract the nectar from the peaches by crushing them until you obtain a liquid consistency In a champagne flute, pour in a generous measure of peach juice. Top up with well-chilled Prosecco. You can also give it a kick with a splash of cognac.
Histoire
The Bellini is an iconic Italian cocktail, born in Venice in the mid-20th century. It is generally attributed to Giuseppe Cipriani, founder of Harry’s Bar, who is said to have created it around 1948–1949. The drink traditionally combines white peach purée and Prosecco, making it a light, fresh, and low-alcohol aperitif. Its name is said to have been inspired by the rosy color of the mixture, reminiscent of the tones used in some works by the Venetian painter Giovanni Bellini.
The Bellini did not originate in Africa, but in Italy, more specifically Venice. The confusion may come from the fact that peach, the cocktail’s central ingredient, is an ancient fruit cultivated in several parts of the world, including Asia and, later, Mediterranean and African regions. However, the cocktail’s identity as a mixed drink clearly belongs to the Venetian tradition of 20th-century Italian bars.
Originally, the Bellini was made with fresh white peaches, puréed and topped with well-chilled Prosecco. Its popularity then spread beyond Italy, notably thanks to the fame of Harry’s Bar, which became a legendary meeting place for writers, artists, and travelers. Even today, the Bellini remains associated with Italian elegance and the simplicity of its two main ingredients.