Ice Tech cocktails: Bellini or Rossini?
What do the Spritz Aperol and Campari, Rossini and Bellini have in common? Besides being Ice Tech cocktails, all of them are originated in Venice and they are all based on the Prosecco, and we love that drink. Learn how to prepare a Bellini and Rossini cocktail with Ice Tech.
The Bellini cocktail was invented at Harry’s Bar in the early twentieth century. It is still open as a Venician icon. It is the perfect place to enjoy a cocktail in the city of the gondolas. The waiters still dress with tuxedo; the decor is simple and retains the charm of the early century. Most importantly, the food and drinks are legendary.
Giuseppe Cipriani, the bar founder, invented the Bellini before 1950 and he named it that way because of its pink colour, it reminded him of the robe worn by a saint in a painting of the fifth century, the Venetian artist Giovanni Bellini.
While the Bellini is made with Prosecco and peach puree, the Rossini is a variant made with strawberry puree and bears the name of Gioachino Rossini, a famous Italian composer.
Bellini ingredients:
- 1 peach per person.
- Sugar.
- 1 lemon.
- 125 ml of Prosecco per person.
- Ice Tech CD Crushed ice
Rossini ingredients:
- 3 strawberries per person.
- Sugar.
- 1 lemon.
- 125ml of Prosecco per person.
- Ice Tech CD Crushed ice
How to prepare it at home?
1. Clean the strawberry / peach and liquefy them. For every three strawberries / three pieces of peach, add a heaping tablespoon of sugar.
2. Squeeze some lemon juice and whisk to blend it.
3. When the mixture is ready, pour it into a shaker and fill it halfway with Ice Tech CD ice.
4. Fill it with 125 ml of Prosecco. In addition, add some Prosecco to the glass that we will use. If we use champagne it will be even better.
5. Mix the Prosecco with strawberry puree / peach. We should not shake too much.
6. Pour it into a glass and use a filter to prevent ice from falling.
Enjoy your drink!