APEROL SPRITZ KIT (serves 6)

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The bellini is one of those rare drinks, always appropriate, and always loved. Timeless, elegant, joyful, and almost childishly scrummy: Harry’s Bar’s gift, from Venice to the world.

To make it properly properly it should be stirred over ice, but you can just as easily (and nearly as well) build it in the glass. The glass itself ought, properly, to be a stemless champage flute – or tall, thin-walled, vaguely barrel-shaped but small glass. If you don’t have such a thing, make it in tumblers or champagne flutes as you prefer. This makes 4 to 6. 

IF YOU’RE AT HOME: make the drink by stirring over ice

  1. Thoroughly pre-chill the bellini mix and the prosecco (in fact, as the bellini mix is fresh peach, you must keep it in the fridge from receipt, and use within 5 days)
  2. Pre-chill your glasses
  3. Find a suitable jug, and half fill it with ice
  4. Pour one part of peach Bellini mix and two parts prosecco (if making the lot, use all the peach Bellini mix and about half the prosecco now) into the jug, and stir well for a good 2-3 minutes
  5. Strain it into the glasses
  6. Top with a further 1.5 parts prosecco (i.e. the remainder of the bottle, if you’re making the lot)
  7. Swirl the glasses slightly, until they are pink to the top 

IF YOU’RE IN THE OPEN AIR: build the drink in the glass 

  1. Thoroughly pre-chill the Bellini mix and the prosecco (in fact, as the bellini mix is fresh peach, you must keep it in the fridge from receipt, and use within 5 days)
  2. Pre-chill your glasses
  3. Divide the peach Bellini mix between the glasses
  4. Pour a little bit (an equal part) of prosecco into each glass, swirl to mix
  5. Add the same amount again of prosecco, swirl to mix
  6. Top to the desired peachiness with more prosecco