Mark Spivak’s drink recipes make my mouth water. His writing makes me think of my very favorite drink in the world (so far). It is the famous and original Bellini created at Harry’s Bar in Venice, also my favorite bar in the world. It is a true bar, elegant in a casual and friendly sort of way. I stopped in for one Bellini and felt so much at home that I nearly missed the last train to Rome. I was fortunate to meet members of the Cipriani family.

This simple drink combines white peach puree with cold, dry Prosecco. If you can’t be in Venice, Harry’s Bar in New York is fun too. I am also fond of Mimosas. At the Venice bar, they add fresh tangerine juice to the freshly squeezed orange juice. A Rossini is a Bellini using fresh strawberry puree when in season.
1 part pure white peach puree, very cold
3 parts cold, dry Prosecco
Pour mixture into well chilled glasses. Harry’s uses a large tumbler.


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Prosciutto Over Mozzarella Photo: Brenda C. Hill

Although Harry’s is a bar, not a restaurant, you will want a bite to eat with those tumblers of Bellini’s. I was served the most delicious freshly made Italian buffalo mozzarella with thinly sliced prosciutto draped over the cheese. Add some chopped Sicilian arugula (ruccola in Italian) for a tantalizing taste of Italy. This appetizer also pairs well with an American Sauvignon Blanc or Chardonnay, if peaches are not in season.

Brenda C. Hill

International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World