You’ve likely enjoyed a Bellini before. Maybe you swapped out a mimosa for one over brunch or enjoyed a few as a summertime aperitif.
But, do you know the history of this near century-old drink?
Sometime between 1934 and 1948, a Venetian Bar owner named Giuseppe Cipriani created the Bellini cocktail – a bubbly peach drink that would be celebrated for decades to come.
Originally, the Bellini cocktail was made with prosecco and peach puree or peach nectar. It’s a combination that creates a stunning pink hue.
The drink’s colour reminded Cipriani of a pink toga worn by a saint in one of Giovanni Bellini’s famous paintings. That same saintly pink colour was used often by the 15th Century artist to paint everything from togas of saints to garments worn by the virgin Mary.
The name ‘Bellini’ feels like an obvious choice for a heavenly cocktail.
In recent years the peach nectar or puree has been swapped out for quality peach schnapps. And whilst the Bellini has lost its notable pink hue, it has only improved in taste!
Wildbrumby peach schnapps is made from peaches grown in the Australian Southern Alps and has received multiple gold awards for keeping true to that delicious, real peach taste. There is no wonder it’s the perfect addition to a cocktail of divine proportions.
How to perfect the Bellini:
Ingredients:
wildbrumby peach schnapps
wildbrumby brut
One peach (preferably a white peach)
Method:
We begin with the garnish. I know what you’re thinking. ‘But aren’t garnishes supposed to add a bit of decoration at the END of a cocktail?’
Well, this drink is a little different.
The Bellini cocktail is all about showcasing that fresh peach flavour and the garnish is no exception. First, take a fresh peach and slice out a thin wedge. Keeping the skin on for texture, place the peach wedge into a chilled champagne flute.
If you can get your hands on them, use a white peach. They stay sweeter for longer and add a bit of flair to your glass.
Now, it’s time to add your cocktail ingredients to the champagne flute. For one serving you will need 20mL of wildbrumby Peach Schnapps and 130mL of wildbrumby Brut.
After garnishing your chilled champagne flute with a fresh slice of peach add 20mL of wildbrumby Peach Schnapps. Then, angle the champagne flute on a 45-degree angle and slowly fill the glass with wildbrumby Brut.
Make sure to keep the lip of your wildbrumby Brut bottle close to the champagne flute and straighten the glass as it fills. This will help control bubbles and the brut and schnapps will mix evenly.
Ta da! Your bubbly peach treat is ready to be served.
Why use wildbrumby Brut?
Cipriani’s original Bellini cocktail recipe called for Prosecco. So why do we use wildbrumby Brut?
Well, Brut is actually a type of Prosecco.
It is dryer and less sweet than other types of prosecco or sparkling wine. This makes it the perfect choice in bubbles for the Bellini cocktail for two reasons. Brut doesn’t overpower the drink with sweetness.
Most importantly, the real peach notes that our wildbrumby Peach Schnapps is loved for will remain centre stage till the very last drop.
Get your hands on the wildbrumby Bellini Pack here and put your Bellini creating expertise to use!