does anyone know anyone who imports or stocks this ?

 

http://en.wikipedia.org/wiki/Bellini_%28cocktail%29

 

 

Harry's Bar

 

http://www.cipriani.com/en/

 

 

Edited December 19, 201312 yr by mello yello II

 

 

 

 

 

 

 

 

 

 

Best go to Harry's.

 

Third table on the right after entering. Check back of seat. Look for "Mustud was here" Carved neatly.

Best go to Harry's.

 

Third table on the right after entering. Check back of seat. Look for "Mustud was here" Carved neatly.

 

that name featured a lot on the walls too

 

apparently your very popular at Harry's from what i read

Dan Murphy have OMNI brand, Im after the original Canella brand as in the photo above, if its possible

Every second shop in Venice sells it

Tell them Mustud sent you.

that name featured a lot on the walls too

apparently your very popular at Harry's from what i read

I should be. I think I sent his family to school and bought them houses.

Every second shop in Venice sells it

Tell them Mustud sent you.

ma va fanculo

 

...and thats where mello sends you

I just spoke to the importer, he only imports 24 bottle cases in 250ml bottles

 

http://www.vinoitaliano.com.au/Italian-Wine-Shop/Wine/bellini/Search

 

i was after a 750ml bottle (or two)

 

I might have to make my own,

 

thanks anyway Mustingway, btw Harry's Bar is a tourist ripoff

I've only ever make my own, to the following recipe. It is a fine thing, but so is a good glass of bubbles and/or a ripe peach.

 

From Jill Dupleix, Old Food:

 

...created in 1930s by Giuseppi Cipriani, father of Arrigo and founder of the world's most perfect bat, Harry's Bar in Venice. It was eventually named in 1948 in honour of the Italian artis Giovanni Bellini.

 

Chill glasses.

Skin 6 ripe white peaches.

Squeeze each peach between your hands over a bowl, catching all juices and pulp.

Push flesh and juices through a sieve, using a wooden spoon.

Chill peach juice until ready to serve.

Chill 750ml Prosecco or any good sparkling dry wine.

Combine on part peach juice to three or four parts well chilled Prosecco.

Add a dash of chilled Cointreau, if the peaches are a little tart. Makes six.

the English seem to prefer a 4 part Prosecco, thats not Cipriani's recipe

 

 

no its not, he used yellow peaches

 

 

i think Raffa just wants to get her drunk, he also has it wrong

i heard it was a little different to that but thanks Monty

Edited December 19, 201312 yr by mello yello II

ma va fanculo

...and thats where mello sends you

Always knew you were a rude pig.

Always knew you were a rude pig.

thats not how it translates

 

seriously,

 

do you know anyone who imports or stocks this ? No

 

I already thanked you what else do you want for Christmas ?

travellers advice warning :

 

do not try this at home

 

Australian white peaches do not come close to the Venetian variety for flavour and sweetness

 

 

this drink is best enjoyed in its country of origin

 

 

...some things are never meant to travel

Which part of Australia? It's rather larger than Austria.