I wonder if, in 1948, Giuseppe Cipriani, barman of Venice’s Harry’s Bar, would have thought that 5 cl of rigorously crushed (never blended!) white peach flesh and just about twice as much chilled Prosecco were to become the Bellini, one of the world’s favorite long drinks, named after the artist of the same name, because of the colors of one of his paintings.
Thanks to a French importer’s initiative, New York would get its white peaches directly from Italy and the new trend soon became a classic also on the other side of the Atlantic.
Following the Bellini’s popularity, three more “seasonal” cocktails were created, with Prosecco or Spumante Brut as a main ingredient.
The Rossini, named to honor the great composer, was made with blended strawberries, a few drops of lemon juice and ice, a perfect concoction for the Summer season.
In the Fall came the Tintoretto, made with Asolo’s pomegranate to remember the great painter from Cadore who, with his “Tintoretto red” reminiscent of pomegranate’s very own nuances, gave a fiery light to his works.
Last, but not least, the Mimosa, delicate and sweet-scented, made with orange juice in the Winter, when this fruit is at its best.
The Bellini is an International Bartenders Association’s official cocktail.
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