bellinis

Mar 31st, 1999, 12:01 PM
  #1  
rosemarie
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bellinis

can someone explain what a bellinis is?
 
Mar 31st, 1999, 12:09 PM
  #2  
elvira
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A Bellini is a delightful drink made from Champagne and peach Schnapps.
It was invented, I think, at Harry's Bar in Venice. Does anybody know for sure?
 
Mar 31st, 1999, 12:11 PM
  #3  
elvira
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A Bellini is a delightful drink made from Champagne and peach Schnapps.
It was invented, I think, at Harry's Bar in Venice. Does anybody know for sure?
 
Mar 31st, 1999, 12:22 PM
  #4  
cheryl
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Actually, a Bellini is made of fresh peach juice and Prosecco (which is indeed, like champagne). I believe it was invented at Harry's Bar.
 
Mar 31st, 1999, 12:22 PM
  #5  
Sheila
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A Bellini is a Sculpture by Bellini
 
Mar 31st, 1999, 12:28 PM
  #6  
cheryl
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I guess it all depends on what the context is. In a bar it's a drink, in a museum it is a piece of artwork by the Venetian artist Giovanni Bellini, who is primarily known for his paintings.
 
Mar 31st, 1999, 01:05 PM
  #7  
12many
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A bellini is an apprentice bell ringer, starting his career on the small bells, hence "bellini".
 
Mar 31st, 1999, 02:24 PM
  #8  
Boots
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You have either ruined or made my day. The Bellini was indeed invented at Harry's Bar, and while I love Venice for a number of reasons, Bellinis are right at the top of my list. I can't wait to return! And Cheryl has the right ingredients.
 
Mar 31st, 1999, 05:08 PM
  #9  
richard j. vicek
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Good evening and for your infomation,
any New Yorkers can obtain the Bellini
at Harry Cipriani's , 5th and 59th NYC
and will be probably be available with
the reopening of the Rainbow Room.
URL www.cipriani.com/ Good surfing.
Richard of Hickory Hills, IL------
 
Mar 31st, 1999, 07:06 PM
  #10  
Dave
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"Well..." as Ronald Reagan would say, since the 'poster' has the correct answer AND others made wisecracks, I might as add my two cents worth of humor! A Bellini is: A Wierd, Crazy, Loveable Italian guy whooo 'swept' the the Acadamy Awards (off their stuffy feet) this year!
 
Apr 1st, 1999, 03:58 AM
  #11  
rosemarie
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does anyone know the correct measurements to make this drink?
 
Apr 2nd, 1999, 10:58 AM
  #12  
richard j vicek
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Good afternoon.
The proper proportions are 1 oz of peach
puree to 3 oz of prosecco. However the
puree of the peach is made from only
white peaches, not yellow, it is ground
thru a meat grinder and pressed thru a
seive, it is not reduced in a blender.
Richard of Hickory Hills, Il....
 
Apr 2nd, 1999, 11:49 AM
  #13  
Lost1
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Sounds like a great drink, cannot wait to try one...to ten. The Acadamy Awards Actor is BERNINI, NOT BELLINI! NO ONE caught me!
 
Apr 2nd, 1999, 12:01 PM
  #14  
martha
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Fine, Dave, we couth posters to this forum don't usually bother to point out that we got a obvious joke, but if it will make you feel better: Benigni.
 
Apr 2nd, 1999, 09:24 PM
  #15  
judy
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And, if we're being catty here, Dave, dear, the word is Academy, not Acadamy...
 
Apr 3rd, 1999, 09:20 AM
  #16  
richard j. vicek
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Good morning to all,

How about Accademia!!!

Richard of Hickory Hills, Il....
 
Apr 3rd, 1999, 11:58 AM
  #17  
Joanne
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....and I thought it was spelled blini, and was filled with cream cheese...
 
Apr 5th, 1999, 09:22 AM
  #18  
marilyn
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You can buy a bottled bellini cocktail at Convito Italiano, an Italian deli at Plaza del Lago in Wilmette, near Chicago. They say they are the only source for this in this country.
 
Apr 5th, 1999, 09:33 AM
  #19  
elvira
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No wonder the only Bellini I ever had in the U.S. was made with peach schnapps... white peaches? Richard, do they have to be fresh (impossible to find) or can they be canned (almost as impossible to find, but at least you can stock up if you do find them)?
 
Apr 5th, 1999, 11:30 AM
  #20  
richard j. vicek
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Good afternoon, Elvira
White peaches are available namely in
the larger city fruit and vegetable
markets, usally toward the end of the
peach season, however Harrys' Bar in
Venice has a supplier which furnishes
them with frozen peach puree so that
they can make bellinis all year around.
You should be able to make this puree
and freeze it in small quanities and use
as needed. Richard of Hickory Hills, IL&gt
 

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