The original Bellini was created about 1948 in Venice by the legendary founder of Harry’s Bar, Giuseppe Cipriani. Made with pureed peaches, and prosecco, the drink was a lovely rosy color, and inspired the creator to name the cocktail Bellini, referencing the rosy colors used by the Venetian Renaissance painter, Giovanni Bellini.
Our Bellini is made with pureed apricots harvested from apricot orchards in Winters, California, then mixed with L’Apéro les Trois Blenheim Apricot wine apéritif and finished with Berryessa Gap Vineyards Blanc de Blanc.
L’Apero les Trois Apricot Bellini Recipe
First, make sure everything is well-chilled – the Champagne classes, the apricot aperitif, and the Blanc de Blanc.
- For one Bellini:
- 1 ripe apricot, pitted, and halved (makes 2 tablespoon puree)
- 3 ounces Blanc de Blanc
- 1-ounce L’Apero les Trois Blenheim Apricot aperitif
- 1 teaspoon sugar
- Sprig of fresh mint
Put the apricot halves in a small bowl and puree with the back of a wooden spoon or put in a blender and puree. Strain through a sieve to remove skin and any solids. You should have about 2 tablespoons.
Put the puree in the chilled Champagne glass.
Add 1 ounce of the Blanc de Blanc and the sugar and stir.
Add the apricot aperitif and stir.
Finish with the remaining 2 ounces of Blanc de Blanc
Garnish with the mint and serve immediately.
Makes 1 cocktail