The Bellini cocktail is a great like brunch alternative to the brunch cocktail staple Mimosa. This cocktail, a mixture of Prosecco sparkling wine and peach purée or nectar, was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy.
Cipriani named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini. The drink started as a seasonal specialty at Harry’s Bar, a favorite haunt of Ernest Hemingway, Sinclair Lewis and Orson Welles.
Ingredients
For the ginger simple syrup:
1/4 cup sliced fresh ginger, with skin
2 cups granulated sugar
2 cups cold water
For the peach puree:
10 ounces semi-frozen peaches
1/2 cup ginger simple syrup
For serving:
Ice cubes
1 bottle Champagne
Directions
Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
For serving:
Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
Recipe courtesy of Tyler Florence
