From 13 to 26 July a Bellini festival will take place in all meat_coin restaurants. For it, chef bartender Vitaly Severinov prepared three cocktails based on natural fruit and Pierre Courtois champagne.
Bellini appeared in Venice in 1948. Giuseppe Cipriani, founder of the legendary Harry’s Bar, combined white peach purée with prosecco and named the cocktail after the painter Giovanni Bellini. A drink invented for the short Italian peach season became one of the symbols of the Cipriani aesthetic: a light gleam, impeccable service and long lunches that need no special occasion.
At meat_coin this tradition continues in its own manner. Prosecco has given way to champagne, and strawberry and pear versions have appeared alongside the classic peach. The result is a collection for a summer mood, in which a concise recipe meets the generosity typical of meat_coin.
Details
- Royal Bellini: fig peach, Pierre Courtois Champagne
- Royal Rossini: fresh strawberry, Pierre Courtois Champagne
- Royal Pear: Conference pear, Pierre Courtois Champagne
- Cocktail price: 2,200 rubles.
In each drink a fruit base is combined with champagne, keeping the recognizable lightness of Bellini while making the taste richer and more expressive.
