Bellini Recipe from Hotel du Cap-Eden-Roc’s Bar Bellini

Hotel du Cap-Eden-Roc’s beautiful Bar Bellini takes its name from the signature cocktail invented in 1948 by Guiseppe Cipriani, then-owner of Harry’s Bar in Venice. Cipriani’s white peach concoction reminded him of the soft pink colour of a woman’s dress in Giovanni Bellini’s San Zaccaria Altarpiece painting, which inspired the cocktail’s name.

The Bellini is easy to make at home and brings a fresh effervescence to cocktail hour any time of year. It is traditionally made with Prosecco, but at Bar Bellini, they add Perrier Jouet Brut Champagne. We’ll leave the choice up to you.

Here’s how it’s made…

 

 

Ingredients

2-3 white peaches (Verona or flat)
Juice of ½ a lemon
1 tsp. simple syrup
Your favourite Champagne or Prosecco

 

Method

Mash or blend white peaches to create a puree texture. Stir in lemon juice to prevent oxidation and simple syrup to balance the acidity. Fill glasses half full with the peach mixture and top with your chosen sparkling wine. Garnish with a peach slice on the edge of each glass and enjoy!

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