Make yourself a celebratory drink. ‘The Fussy One’ website has been up for 1 month today!
- 2oz White Peach purée
- Fill with Prosecco
Garnish: A peach slice (if desired)
Serve in a Champagne flute (original at Harry’s bar is served in a small tumbler – see picture)
You can buy peach purée or frozen peaches year round, however if you have the time it is easy to make your own. Remove the skin and pits from ripe small white peaches, cut and blend them in a blender on medium until your smooth purée is formed.
This classic is refreshing, sweet and simple. A celebratory drink that almost everyone has heard of, but for some reason gets ignored or forgotten about and plain champagne is used for toasts instead. I like this so much more because it has that extra layer of sweetness from the addition of peach as well as the prosecco (sweeter with smaller bubbles than champagne.)
It is said to have been created by bartender Giuseppe Cipriano of Harry’s Bar in Venice Italy. I have not yet found a book or historian to dispute these origins so am going to write about this version of history and hope it is correct. Harry’s Bar opened in 1931 and was a popular hang out for Ernest Hemingway who had his own table in the corner. Hemingway loved the bar so much he wrote about it in his famous novel “Across the River and into the Trees.” (Copyright 1950) I quote;
“Then he was pulling open the door at Harry’s Bar and was inside and he had made it again, he was home‘ (page 72)
Giuseppe’s son Arigo Cipriani wrote about his father’s drink invention at this bar in his book ‘Harry’s Bar- The Life and Times of the Legendary Venice Landmark’ (Copyright 1996) and claims the Bellini was officially created in 1948. He goes on to explain how Giuseppe’s love for the 15th Century Venetian painter Giovanni Bellini and in particular the pink hue of one of Bellini’s paintings inspired him to create the beverage. Peaches are in abundance in Italy between June and September, and Giuseppe wanted to create something that captured their essence and transformed their beautiful fragrance in to a drink. He pureed small white peaches and added prosecco (Italian sparkling wine). Those who tried it raved about how tasty it was and so it became the new drink at Harry’s Bar (but only for the months the fruit was in season.)
In 1990 Arigo licensed the rights to the drink name to a Mr.Canella and was appalled when he came out with a ‘pre-mixed’ version of his fathers creation, adding raspberry juice to make it pinker. In 1995 Cipriano won an arbitration against Canella saying it was desecrating the drink origins, his father and Harry’s Bar. Many publications still list this variation (with raspberry juice) as the original recipe, however Arigo argues it is not.
Having tried both, the recipe I have provided is the best in my opinion. Classic and simple.
Make it on a hot summers day and enjoy!
Thank you to all my readers for following me this first month, I have many reviews coming in the next few days as I have been out and about all week to tastings, events, restaurants and mixology bars. Oh the things I have to do for you all! 😉
Keep reading and bottoms up!