How to make the perfect cocktail for a night at the opera or ballet
Cocktail maestro Xhulio Sina on creating the perfect Bellini.
4 February 2014 at 11.03am | 1 Comment
This Season, Royal Opera House Restaurants are serving a range of Bellinis designed by Xhulio Sina, a cocktail specialist who has worked at a number of London’s top bars, including Mayfair hotspot Sketch.
‘The quality of the fruit purée is very important,’ says Xhulio. ‘In some bars they would also add sugar syrup for sweetness, but we don’t need to because our fruit purées – which are all natural – taste so good.’
Xhulio’s favourite cocktail The Pear Drop – a mix of pear purée, champagne and grenadine – has proven especially popular this Season. ‘The grenadine gives colour and adds sweetness, making the pears taste less sharp,’ he says.
The original Bellini, containing white peach purée and prosecco, was a seasonal special created by Giuseppe Cipriani at Harry’s Bar in Venice in the 1930s, a favourite haunt of Ernest Hemingway and Orson Welles. Today all similar combinations of fruit purée and sparkling white wine are known as Bellinis.
‘We use Ruinart’s non-vintage blend of chardonnay and pinot noir,’ continues Xhulio. ‘It’s great champagne and its character isn’t destroyed by the Bellini’s fruit purée, but works in harmony with it. We also serve the full range of Ruinart’s other fantastic champagnes as well.’
Guests have the option to pre-order cocktails with their supper when booking performance tickets, or can choose as the mood takes them on the night.
Royal Opera House Restaurants serve a wide range of menus designed specifically to complement the productions on stage. Find out more on our Menu Options and Prices page.