Venice Italy Cocktails Are Sparkling
When visiting Venice Italy, it’s easy to get caught up in all the dazzling sites there are to see there. From the magnificent Saint Mark’s Basilica and Doge’s Palace to the dreamy sites of gondolas gliding on the Grand Canal, romance takes hold of the heart.
But all that excitement and romance are bound to make you thirsty, so we wanted to share our recipes for three of the most popular (and tasty) cocktails you can try in Venice or at home. They all happen to contain Prosecco, the delightfully fizzy sparkling wine that Italy calls its own. If you don’t happen to have Prosecco, you can improvise with your favorite sparkling wine.
These bellinis are all quite easy to make and I provide you with some different ways to prepare them that make it fun as well. Choose your favorites and enjoy!
This is a classic sparkling fruity drink often served with breakfast or brunch. But you can enjoy it anytime. It was the creation of Giuseppe Cipriani, founder of Harry’s Bar, in Venice, Italy, around 1948. In its simplest form, it consists of 2 parts prosecco to 1 part white peach puree. He used white peaches in the original recipe. These days, white peaches are not so common, so you can use whatever peach is your favorite. Prepared nectars and purees can be found year-round making it easier to enjoy outside the prime peach harvest months. We love them served in a champagne flute.
- 2 oz Peach nectar or puree
- 4 oz Chilled Prosecco
- Peach slice and fresh mint for garnish
- Fill champagne flute with peach nectar or puree.
- Add chilled Prosecco slowly (it will bubble up as you add it).
- Stirgently and top with 1 slice fresh peach and sprig of mint garnish, if desired.
Options And VariationsYou can punch up the sweetness, fruitiness, or booziness of this classic Bellini in a variety of ways. Here are some options you can choose from to make the drink your own.
- Add 1 oz. peach schnapps for more potent peachy goodness.
- Add 1 oz. of vodka for a stronger drink.
- Mash fresh peach slices and add to the nectar or puree for more fruit forward flavor.
- Add 1 oz. of simple syrup to sweeten the cocktail.
- Choose a demi-sec Prosecco or sparkling wine instead of Brut to make it sweeter.
Sometimes an icy, frosty beverage is what calls to us in the heat of the day. This frozen version of the Bellini cocktail is the perfect choice for chilling out all the way. You’ll need to do this one in your blender and probably want to enjoy this with a friend, so here’s a recipe for two.
- 1 1/2 Cup Frozen Peach Slices
- 1/2 Cup Peach Nectar of puree
- 1 Cup Prosecco Chilled
- Raw sugar and lime wedge to rim the glasses, optional
- Fresh peach slices and mint sprigs for garnish, optional
- If youwant to add a little jazz to your glass, spread some raw sugar on a smallplate, rub the edges of the champagne flutes with the lime, then dip the rimsin the raw sugar to coat evenly. You can set aside the flutes while you makethe drinks or skip this step.
- Putthe frozen peach slices, nectar, and Prosecco into the blender and blend until smooth.
- Pourfrozen mixture into the champagne flutes and garnish as desired.
- Add a splash of vodka, light rum, or cachaça to kick up the punch
- Add some simple syrup to sweeten.
- Add afresh strawberry, raspberry, or cherry garnish.
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