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by Manos Angelakis
Of all the sparkling wine cocktails I have tried, I like Venice’s signature drink, the Bellini, and its newer cousin, the Rossini.
The story of the Bellini starts sometime between 1936 and 1948, when Giuseppe Cipriani, owner and head bartender of the famous Venetian Harry’s Bar decided to create a seasonal specialty, a signature drink for his customers. Harry’s Bar was an artist’s café that was favored since its opening in 1931 by many famous patrons. Ernest Hemingway, Arturo Toscanini, Charlie Chaplin, Truman Capote, Peggy Guggenheim, Aristotle Onassis, and Woody Allen, to name but a few, frequented Harry’s Bar whenever they visited the Serenissima. Hemingway liked the Bellini so much he mentioned it in his books, and that eventually made it a household name. Harry's Bar is also famous for its Dry Martini, which is served in a small glass without a stem. These Dry Martinis are very very dry, apparently made in a ratio of 10 parts gin to 1 part Dry Vermouth.
The classic Bellini is a blend of 1 part white peach nectar (juice with some pulp) to 2 parts high quality Prosecco; in the original recipe, a few drops of raspberry or cherry juice are added to give the drink a pink hue. The Bellini is now ubiquitous in Venice. All our meals during our last year’s trip started with a Bellini. The Rossini is a much newer cousin of the Bellini, based on a 1960’s recipe created when high quality white peaches became unavailable for a couple years. The Rossini recipe calls for 1¼ part strawberry pulp to 2 parts of Prosecco.
For a while, peach nectar and strawberry nectar were plentifully available in New Jersey where I live. Imports from Israel, Turkey, Canada and the former Yugoslavia, allowed me to create Bellini and Rossini cocktails when fresh fruit was not available. Of course, in the summer when fresh white peaches are in season, I make my drinks juicing the fruit. And I use the best Prosecco I can get my hands on, either Canella Prosecco di Conegliano, Maschio dei Cavalieri, Bisol Desiderio Spumante, or the Mionetto Cartizze.
Lately, for unknown reasons, my source of nectars has dried up. As a last resort, since the Bellini is my favorite summer and autumn drink and the fresh peach season is drawing to a close, I decided to try a pre-made version that the Canella family, one of the better Prosecco producers, makes with perfectly ripe white peaches hand-picked from their own orchards in San Donà di Piave, in the Veneto. It is a frizzante (i.e. low carbonation), low alcohol drink, perfect for the hot weather. To my surprise, Canella Bellini was a very quaffable and refreshing libation. This is a classic aperitif, with an irresistible peach nose and a hint of raspberry fragrance, estate-bottled in clear, satin-finished glass bottles. And at a retail from under $13, depending on the retailer, it is a fabulous value!
Its cousin, the Canella Rossini, made with strawberry pulp, is also excellent with its soft texture and elevated acidity. To give this last drink a bit of a kick, I add ½ measure of XUXU, a strawberry pulp and vodka mixture from Germany’s Underberg that is 30 proof.
The wine upon which the above cocktails are based is Canella’s Prosecco di Conegliano, a light-bodied, fresh, crisp, dry, frizzante sparkler that reveals notes of white flowers, almonds, and honeyed lime in its luscious nose. At under $15 suggested retail it is a delicious summer drink; great either straight as an aperitif or to accompany light courses, or as a base for the cocktails.
For me, Canella brings magical Venetian moments back to life.
À votre santé!
© September 2007 The Oenophile Blog. All rights reserved.
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