In creating what was to become known as the Bellini cocktail in 1948, Giuseppe Cipriani was once again inspired by a painter, the fifteenth century Venetian painter Giovanni Bellini. Peaches were in abundance throughout Italy from June through September, and he had a predilection for the white ones. So much so, in fact, that he kept wondering whether there was a way to transform this magic fragrance into a drink he could offer at Harry’s Bar.
He experimented by pureeing small white peaches and adding some Prosecco. Those who tested this new concoction gave it rave reviews, and he was encouraged to pursue his alchemy. He named it Bellini and from that day it became part of Harry’s Bar culture and all the Cipriani restaurants around the world.
