Rossini
ClassicStrawberry and prosecco. Harry's Bar's other Venetian sparkling classic.
Bright and berry-forward, sweeter and more assertive than a Bellini's peach, with prosecco's fine bubbles and dry finish keeping the strawberry from tipping into dessert territory.
Ingredients
- 1 oz Strawberry Puréed
- 4 oz Prosecco
- Strawberry slice · optional garnish
Method
- 1
Spoon the puréed strawberry into a chilled flute.
- 2
Slowly top with prosecco, letting it settle rather than pouring straight down.
- 3
Give the glass one gentle stir to marry the purée and wine.
- 4
Garnish with a strawberry slice.
The Story
Invented at Harry's Bar in Venice — the same room that gave the world the Bellini — the Rossini swaps Bellini's white peach for strawberry purée, named for the composer Gioachino Rossini as a companion piece to Giuseppe Cipriani's original. It has never quite reached the Bellini's fame, but it holds the same place on the same menu: a simple, seasonal fruit purée lengthened with prosecco, built for a Venetian aperitivo hour.
Recipe card
The whole recipe in one shareable image.
