"We recently ranked classic Italian cocktails, and the Bellini came in dead last, but it wasn't always that way. When it first appeared at Harry's Bar in Venice in the 1940s, the Bellini was light, seasonal, and full of charm - just Veronese white peach purée and prosecco. Simple, but when made with care, it worked. The problem was that it got too popular. Over time, fresh peaches were swapped for syrup, and sparkling wine quality dropped."
"Bellinis are one of those drinks that seem too simple to mess up. Just prosecco and peaches, right? But if you've ever had one that tasted off, you know how easy it is to miss the mark. With just two ingredients, you don't get a safety net. But when both are dialed in, the Bellini shines. The biggest mistake is reaching for bottled syrup instead of using real fruit. Ripe white peaches - not yellow ones - make a big difference."
The Bellini originated at Harry's Bar in Venice in the 1940s as a simple mix of Veronese white peach purée and prosecco. Over time popularity led to substitutions of fresh peaches with syrup and declining sparkling wine quality, causing many modern Bellinis to taste artificial. Ripe white peaches, peeled, puréed and strained, produce a soft, floral sweetness; a splash of lemon juice or a little honey adds brightness and balance. Quality, crisp prosecco is essential because cheap sparkling wine makes the drink fall apart. When both ingredients are dialed in, the Bellini is light, seasonal, and charming.
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