The bellini was created by Giuseppe Cipriani at Harry‘s Bar in Venice. To this day, the bar still pumps out the bellinis en masse, but this is an easy mix for any home bartender. Just add 30 ml (1 fl oz) of the nectar or purée of any seasonal fruit to 100 ml (3½ fl oz) of prosecco (a sparkling Italian wine made from white grapes grown in Conegliano, north of Venice).
60 ml (2 fl oz) white peach purée
60 ml (2 fl oz) guava juice
1 tablespoon peach liqueur
400 ml (14 fl oz) prosecco (Italian sparkling wine)
2 tablespoons lime juice
8 lime wedges
40 g (1½ oz) sugar
24 mint leaves and 4 mint sprigs
250 ml (9 fl oz/1 cup) Havana Blanco rum
80 ml (2¾ fl oz) soda water
Mix together all the ingredients in a large jug and pour into lovely glasses to serve.
Recipe by Pete Evans – chef
Visit the Pete Evans website for more great recipes or buy his cookbooks online – “Fish” & “My Table”.