Reputedly invented by Giuseppe Cipriani in
1948 and the chief reason for Harry’s Bar’s
subsequent fame. There is a considerable
amount of trouser talk about how good Harry’s
Bar in St Marco is but personally I’d leave it to
the Americans and go to Trattoria Corte Sconta
or Cantina do Mori. If you do feel tempted, drop
in at Harry’s for a Bellini Pesca just to feel
smug and see the sun go down over the lagoon.
As a cocktail barman at University this is my
5 ripe white Mediterranean peaches
handful of raspberries (optional)
50g Tate & Lyle cane caster sugar
150-200g boiling water
1 vanilla pod
1 Sardinian or Sicilian lemon
1 bottle Martini Prosecco or Aldi Prosecco Valdobbiadene
6 chilled champagne flutes
A day or two ahead, pick a nice peach and use a sharp knife round the circumference to cut down to the stone. Twist off one half gently and remove the stove from the other half then slice each half into 3 or 4 pieces and freeze on a tray wrapped in two bags to prevent freezer burn. These will go in the Bellini when served.
Meanwhile, make a syrup from 50g caster sugar and 150 ml boiling water (the secret is to dissolve the sugar then reduce it). Add a vanilla pod and lemon zest strips. Stir until dissolved then reduce by about half. As the syrup reduces poach 4 stoned and quartered peaches until softened, then remove from the syrup, cool, then purée until smooth with with a handful of raspberries using an electric hand blender, adding a little syrup if the mixture needs thinning slightly.
Fill a champagne flute with the purée until a third full, add a slice or two of frozen peach per glass and top with chilled Prosecco to serve.
As above but rub a few fresh strawberries through a sieve and serve with a splash of crème de fraise and Prosecco.
I gained a taste for Bicilcletta in the Bar Centrale in Cisternino in Puglia. Dead simple to make it brings back the Summer evenings and watching the world go by.
30cl Campari, chilled
70cl white wine - Falanghina, Pecorino, or most white wine from Puglia
1 lemon, sliced
Slice the lemon. Mix Campari and white wine. Served in white wine glasses with ice cubes and a slice of lemon.
Aperol is a herbal digestivo found all over Italy - great for perking you up with just soda since it is mildly alcoholic - which makes a great cocktail drink when mixed with equal amounts of prosecco with a splash of sparkling spring water like Ferrarelle or Lidl's cheap and very good sparkling springwater. Aperol is now available from Tesco or through Squisito funnily enough!
1 orange, sliced
sparkling mineral water
Squisito will be at
Kings Norton Christmas Market 5-9pm Thursday 20th, Moseley Farmers Market 9-2pm on Saturday 22nd December or Mac Arts Centre Food Market 10-4pm on Sunday 23rd December or home delivery anytime.
Call Sara please on 07824 314 235
to place your order