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Puccini (The Citrus-Infused Venetian Classic)

Puccini
Puccini

Puccini

(The Citrus-Infused Venetian Classic)


History

The Puccini cocktail is a refined variation of the Bellini, named after the legendary Italian opera composer Giacomo Puccini. Created in Venice, this cocktail swaps white peach purée for fresh mandarin juice, offering a citrusy, slightly tart, and fragrant alternative. The Puccini is a perfect festive aperitivo, especially in winter when mandarins are at their peak.


Ingredients

  • 50ml Fresh mandarin juice (strained for a smooth texture)

  • 100ml Prosecco (preferably brut or dry)

  • Mandarin twist or slice (for garnish)

  • Ice (optional)


Instructions

  1. Prepare the Mandarin Juice

    • Squeeze fresh mandarins and strain the juice to remove pulp and seeds for a silky finish.

  2. Mix the Cocktail

    • Pour the mandarin juice into a chilled champagne flute, filling about one-third of the glass.

  3. Top Up with Prosecco

    • Slowly pour Prosecco into the glass, allowing the bubbles to naturally blend with the juice.

  4. Garnish

    • Add a twist of mandarin peel or a small mandarin slice on the rim for a fragrant touch.

  5. Enjoy

    • Sip and indulge in the fresh, zesty, and effervescent taste of this elegant cocktail.


Appetizer Pairing

Pair the Puccini with Gamberi al Lardo (Lardo-Wrapped Prawns). The citrus notes of the cocktail beautifully enhance the delicate sweetness of the prawns, while the lardo adds a touch of richness that contrasts with the drink’s refreshing acidity.


By Master Chef Gianluca Deiana Abis


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