Recipe: Hotel Cipriani’s Bellini Cocktail
With fragrant white peach and chilled Prosecco, the Bellini is arguably the most famous cocktail in Venice. Learn how to make it with the original recipe from inventor Giuseppe Cipriani, founder of our iconic Hotel Cipriani.
Visitors to Venice can't leave without trying a Bellini cocktail at Hotel Cipriani. The perfect accompaniment to an afternoon lazing by our Olympic-sized swimming pool, it's also delicious when recreated at home for those wanting to recreate the spirit of La Serenissima.
This recipe below is for one cocktail, but the peach purée and the rest of the bottle of Prosecco is to be savoured by you and your friends. Gather ripe and juicy peaches and your finest bottle of Italian sparkling wine, and taste the beauty of this perfect Bellini before the days turn cold.
Ingredients Serves: 1
- 500g of ripe white peaches, peeled and cut into segments
- 250ml cold water
- 20ml lemon juice
- 1-2 tbsp sugar (depending on the ripeness of the peaches)
- 120ml Prosecco, chilled
Instructions
Step 1 / 5
Chill a flûte glass in a fridge for 20-30 minutes.
Step 2 / 5
Make a white peach purée by soaking the peeled and chopped white peaches, peeled in a container with water and lemon juice for 10 minutes – the lemon juice will help prevent oxidation.
Step 3 / 5
Remove only the peaches with a slotted spoon and add them to a blender and blitz until smooth. Add the sugar to taste if necessary, depending on the peaches.
Step 4 / 5
Add 2 tablespoons of the peach purée into the chilled flûte glass and top it off with the prosecco.
Step 5 / 5
Finish off the Bellini by swirling gently with a bar spoon before serving.
BELLINI ACADEMY
Rendezvous at Bar Gabbiano, the hotel’s bustling spot for leisurely indulgence, light bites and daily live music. Want to get hands-on experience behind the bar counter and impress your friends? Our Head Barman will teach you the perfect Bellini recipe, exactly the way the iconic drink was first created by Giuseppe Cipriani, in 1948.
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