Such a Sweet Honey Bellini

This Sweet Honey Bellini Cocktail. Aaaah, bliss. It’s my tribute to the classic Bellini, created in 1948 by Giuseppe Cipriani.

I’ve created this simple variation by adding delicious Tasmanian leatherwood honey that was gifted to me by the lovely honey producers Winskills Bees and pureed with the delicious in season white peaches. I love using Tasmanian leatherwood honey for this. It’s unique flavour really mixes well with the peaches and prosecco.

Origins of the Sweet Honey Bellini

The original Bellini is credited to Guiseppe Cipriani, creator and owner of the iconic Harry’s Bar in Venice. He named it after his favourite 15th Century painter – Giovanni Bellini. Why after an artist, you ask? Well, apparently, the cocktail’s gentle pink tinge reminded him of the pink glow of a painting by the artist.

This refreshing summer cocktail is still served in both Harry’s Bars, in Venice and now New York. It is also an official, registered cocktail of the International Bartenders Association.

If you’re ever in Venice or New York, a visit to Harry’s Bar is apparently a must. You can read about Harry’s Bar here at Cipriani Drinks’ website.

I think Giuseppe would approve of my Sweet Honey Bellini. Don’t you?

Did you make this? Do share, photograph, tag and leave a comment below.

Sweet Honey Bellini

Recipe by Marti CuattCourse: Cocktail HourDifficulty: Easy

Makes up to

4

cocktails

Prep time

10

minutes

A slight twist on the classic Bellini, the addition of beautiful Tasmanian leatherwood honey adds an almost caramel note to the fruit and sparkling Prosecco.

For 2 cocktails, you will need

• 3 white peaches, peeled, stoned and quartered

• 1 tablespoon good quality honey (see note)

• Prosecco to top up the glasses – an Italian sparkling wine (see note)

Here’s what to do

• Add the peaches and honey to a blender or small food processor and blitz until you have a smooth pureé.
• Pour about a tablespoon of the pureé into each champagne flute or bowl
• Slowly top up with Prosecco. It may take 2-3 pours, letting the bubbles subside between.

Tips and tricks

• I love this with leatherwood honey, which is iconic to Tasmania – the southernmost island state of Australia. Any pure, good quality and preferably raw honey will be just perfect.
• Use a good quality prosecco. The amount noted is an estimate only – just use as much as you need to top up the glass.
• If you find your cocktail is too sweet, use a little less honey next time.