Why don’t you spoil yourself with a sparkling fruity drink before dinner while dreaming of the enchanting scenery of the Venice’s lagoon?

There are three vibrant colours to recall the history of three high-class cocktails served in the most elegant bars.

  • RED FOR ROSSINI

It is a variation of the Bellini, Tintoretto and Mimosa cocktails. The name comes from the greatest Venetian composer who loved this sparkling cocktail. The fresh fruit will make it a great alternative to the classical Italian aperitifs!

Let’s try!

Take a flute glass: its tulip shape will make the cocktail even more elegant!  Fill it with ice just to cool the glass down and then throw it away, pour strawberry puree (4/10) and sparkling wine (6/10); the most used is Prosecco. Stir gently… and that’s it!

To make it more charming you can garnish it with a strawberry on the top of the glass or put it inside to eat it at the end!

  • YELLOW FOR MIMOSA

The Mimosa is named after the mimosa flower, a bright orange/yellow blossom native of southern Mexico and Central and South America.

There are two stories about the origin of the Mimosa. One states that it was invented at the Ritz Hotel in Paris in 1925. It’s widely believed, though, that a French bartender stole the idea from a London tavern that in the same period named “Buck’s Fizz” their almost identical recipe.

To prepare it we can use the same glass we did for Rossini… Do you remember? Yes, a flute! Cool the glass with ice. Then pour orange juice (4/10) and sparkling wine (6/10)… Stir gently and it’s ready to drink!

Why not? Make an orange twist to give it a much more appealing touch!

  • ORANGE FOR BELLINI

The cocktail was tailored by Giuseppe Cipriani, head bartender at the famous Harry’s Bar in Venice, known as the favourite bar of Orson Welles and Ernest Hemingway. This drink was first made in 1948 to celebrate the exhibition of Bellini, one of the greatest painters in the Palazzo Ducale of Venice.

Its colour reminds the enchanting colour of the lagoon at sunset.

Why don’t try yourselves…it is easy!

Take our lovely flute glass… Cool it down like you did before and pour in peach puree (4/10) and a sparkling wine (6/10),  stir gently… And enjoy!

Just a little advice for you: if you want to make those drinks more glamorous use Champagne instead of Prosecco!

Drink Responsibly!!!

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