“I hate writing. I love having written.” – Dorothy Parker
Few things are as sweet as “having written” and therefore we recommend celebrating milestones if for no other reason than to make the work of creation that bit easier to handle.
A quick look across the pantheon shows that other writers recognize the value of a reward too, or the value at least of greasing the wheels of creativity a little. If we were to follow Dorothy Parker we’d likely recommend raising her favourite cocktail, a martini, to toast the daily achievement. But, given the season, we instead suggest something a little lighter and prettier and less likely to cause a production-threatening day-after.
The Bellini was the tipple of choice in the warmer months for a number of habitués of Harry’s Bar in Venice, including Ernest Hemingway, Sinclair Lewis and Orson Welles.
Created by Giuseppe Cipriani, founder of Harry’s Bar and named such for the blush pink colour that reminded him of the colour of a toga of a saint in a painting by 15th century Venetian artist Giovanni Bellini, the drink is a blend of pureed white peaches and Prosecco, with a drop of raspberry or pomegranate juice for colour.
White peaches are not always easy to get one’s hands on, so in a pinch any peach puree or nectar will do; however, the Prosecco is a must as French champagne, a tempting default, is too robust in flavor and overwhelms the fruit. If a non-alcoholic version is required that’s a shame but totally possible – just use sparkling water in place of the Prosecco.
The Cipriani family produces Bellini Base for the signature cocktail as well, and it can be found in fine food stores.
Regardless of the hunt for ripe white peaches, the drink is easier to create than a terrific chapter opening. So, to mix yourself up a little flute of happiness, here is the official recipe:
2 parts Prosecco
1 part puréed white peaches
Pour peach purée into a chilled champagne flute and gently add the sparkling wine. Stir gently.
Think about Hemingway. Enjoy.