Learn more about this classy cocktail and exactly what goes into making the perfect Bellini drink!
A Bellini a classy cocktail welcomed at brunch, dinner or on a great night out!
This luscious drink places its origins in Venice, Italy in the mid 1900s. It was then that its inventor, Giuseppe Cipriani, decided that the beautiful pink color of this cocktail reminded him of a saint in a toga from a 15th century painting by Venetian artist Giovanni Bellini.
Not all drinks have had so much thought go into their names!
What goes into a Bellini?
There tends to be quite a bit of confusion between the Bellini and the Mimosa. And with all of the variations of each cocktail now available, they aren’t always that different!
However, what sets them apart is their fruit content and type, the alcohol base and - interestingly - their serving temperature!.
Traditionally, Bellinis use pureed fresh white peaches, which are strained and then spooned into the bottom of a chilled glass. Mimosas, on the other hand, tend to include more citrusy flavors, generally making use of orange juice as opposed to fresh fruit.
As the Bellini's roots are Italian, the alcohol used tends to be either dry Italian sparkling wine or Prosecco, usually 3-4 parts alcohol to 1 part peach puree. Mimosas, meanwhile, call for Champagne and sometimes a splash of orange liqueur.
Using the right glass
The best glass in which to serve either of these cocktails would be a fluted glass, due to the use of sparkling wine. But when serving a Bellini it's very important that the glass is chilled beforehand, in order to help keep the drink nice and cool. It is also recommended that the fluted glass used for a Bellini has a thin lip!
Bellinis are great for parties!
There are so many variations of the Bellini that it can be the perfect drink to serve at a party.
Why not create a ‘build your own’ Bellini station with a range of fruit options and fun additions. You can try adding mint to a traditional Bellini, which actually makes it a great after dinner drink! Alternatively, jazz your Bellini up with muddled strawberries or blackberries. One of our favorite variations is a Peach Ginger Bellini, featuring a homemade ginger simple syrup:
To make the ginger simple syrup:
- Peel and grate 1/4 cup fresh ginger.
- In a small saucepan, combine 2 cups of water and 2 cups of sugar with the ginger.
- Bring to the boil and stir until the sugar has dissolved.
- Allow to cool for 15 minutes.
- Strain the syrup to remove the small ginger bits and set aside.
To make the Bellini:
- Blend 10 ounces semi-frozen peaches with 1/2 cup of the ginger simple syrup until smooth, then refrigerate until ready for use.
- When ready to serve, add ice cubes to a cocktail shaker fill about halfway with the peach puree.
- Top with Prosecco or Champagne and shake until well combined.
- Strain into chilled, fluted glasses.