It’s time for Potions Hour with Professor Snape! You』d better pay attention: I hear this professor is really strict…
Snape: There will be no foolish wand-waving or silly incantations in this class. As such, I don’t expect many of you to appreciate the subtle science and exact art that is potion-making. However, for those select few who possess the predisposition… I can teach you how to bewitch the mind and ensnare the senses. I can tell you how to bottle fame, brew glory, and even put a stopper in death.
All right then! Let’s get started, shall we?
Snape: I’m sure you』ve all heard that ridiculous song invading the airwaves recently. Mojito. And now, you can’t spit without it landing a glass of poorly mixed rum and soda. Some people seem to think they are in possession of abilities so formidable that they can get away with splashing some rum over gently abused mint leaves and dare to call it 『mojito.』 Disgusting. Clearly fame isn’t everything.
But we are not here to learn the fine art of rum-based cocktails. No, today I will unveil the secrets of another classic summer beverage: the peach bellini.
The peach bellini was invented in 1948 by the owner of Harry’s Bar, Giuseppe Cipriani. Harry’s Bar is located in Venice, Italy, and for those ignorant of the history, was founded in 1931 by Cipriani with the financial support of American scion Harry Pickering. The bar was a favourite haunt of many an illustrious patron, such as Aubrey Hepburn, Ernest Hemingway, Charlie Chaplin, Alfred Hitchcock, Truman Capote, Orson Welles, Newt Scamander, and George Clooney, and was declared a national landmark by the Italian Ministry for Cultural Affairs in 2001.
Harry's Bar, Venice
Harry's Wizard Cafe, Chengdu
Cipriani’s inspiration for the peach bellini was the rosy pink glow of artwork by Venetian Renaissance painter, Giovanni Bellini. Summer is peach season in Italy, and Cipriani was particularly fond of the fragrant white ones.
Blending these luscious gems into a smooth puree, Cipriani experimented with adding prosecco, a sparkling white wine produced in Veneto, just 24 kilometers north of Venice. The result was a refreshing chilled beverage with the rosiness of Bellini painting.
Madonna and Child, Giovanni Bellini, 1464
A perfect peach bellini is one part frozen peach puree and three parts chilled prosecco, served in an ice-cold champagne flute. Everything must be cold, and it must be enjoyed immediately—the peach puree is best when fresh.
Originally, the bellini could only be enjoyed from June to September, but when an innovative French businessman invented a process to fresh-freeze white peach puree, it meant the beverage could not only remain on the menu all year round, but also be served at the New York branch of Harry’s Bar. Today, many a self-proclaimed potions master may serve them, but none are as fine as the ones served at Harry's Wizard Cafe in Chengdu.
Thanks, Professor Snape! What an interesting lesson.
Summer is peach season in Sichuan province, and that means that fresh peach bellinis are now available at Harry’s Wizard Café!
Every Tuesday at Harry’s Wizard Café: Professor Snape’s Potions Hour –
Buy one cocktail, get the second one half price!
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