Bellini
A Venetian sparkling cocktail of white peach purée and chilled Prosecco served in a flute.
The Bellini is a Venetian sparkling cocktail that pairs ripe white peach purée with dry, chilled Prosecco. The peach brings soft stone-fruit sweetness and aroma, while the wine adds bubbles, acidity, and a clean finish. Served in a flute, it is light, delicate, and best when the purée is silky and well chilled. The structure is simple, so quality fruit and fresh Prosecco are essential for a vivid, bright flavor.
Ingredients
- • 2 oz white peach pur√©e
- • 4 oz chilled Prosecco
Did you know?
“The Bellini was created at Harry‚Äôs Bar in Venice by Giuseppe Cipriani in the 1940s, pairing local peaches with sparkling wine. Cipriani reportedly named the drink after the Venetian Renaissance painter Giovanni Bellini because the drink‚Äôs color recalled the pink tones in his work. The drink appears in mid-20th-century Italian bar culture and is often associated with summer and Venetian tourism. Modern histories of Harry‚Äôs Bar and Italian aperitivo culture retell the Bellini‚Äôs origin story as part of postwar cocktail revival in Europe.”
Bartender's Note
Use ripe white peaches blended and strained for a smooth purée and keep both purée and Prosecco very cold.
How to make the Bellini
- 1Add chilled white peach purée to a cold Champagne flute
- 2Slowly top with chilled Prosecco to preserve bubbles
- 3Gently stir once with a bar spoon to integrate
- 4Serve immediately while very cold
