Rossini
Italy's strawberry Bellini: fresh strawberry purée stirred into cold prosecco for a blush-pink, fruit-forward aperitivo.
Ingredients
- 2 oz fresh strawberry purée
- 4 oz chilled prosecco
- Fresh strawberry, to garnish
Instructions
- 1Chill a champagne flute thoroughly.
- 2Add strawberry purée to the flute.
- 3Slowly pour chilled prosecco over the purée, stirring gently to combine, and garnish with a strawberry.
Origin & Story
Like the Bellini (peach) and the Tiziano (grape), the Rossini was created at Harry's Bar in Venice by founder Giuseppe Cipriani, who named it after the Italian opera composer Gioachino Rossini. The principle is identical to the Bellini: seasonal fruit purée and prosecco, with the strawberry version producing the most visually vivid result — a deep pink cocktail that looks as opulent as it tastes.
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