Bellini
Bellini is a cocktail made with Prosecco and peach purée. It originated in Venice, Italy in the 1930s.
Bellini recipe
- 10 cl (2 parts) Prosecco
- 5 cl (1 part) fresh peach purée
Pour peach purée into chilled glass, add sparkling wine. Stir gently.
Building a Bellini in a chilled flute
- Put a Champagne flute in the fridge or freezer for a few minutes so the drink stays cold and lively from the first sip.
- Spoon or pour fresh peach purée into the bottom of the glass. If the purée is very thick, give it a quick stir first so it blends more easily with the wine.
- Slowly add well-chilled Prosecco a little at a time rather than all at once. This helps preserve the bubbles and keeps the drink from foaming over.
- Stir very gently with a bar spoon just enough to combine. The goal is an even texture, not to flatten the sparkling wine.
- Check the color: a proper Bellini should look softly opaque and blush-peach rather than clear or overly frothy.
- Serve immediately, straight up and ice-free, while the fruit is fresh and the fizz is still bright.
What makes a Bellini taste like a Bellini
A Bellini is light, silky, and delicately fruity. The peach brings soft sweetness and a rounded texture, while Prosecco adds crisp acidity and fine bubbles. Traditionally, white peaches are preferred because they give a more floral, elegant fruit character than yellow peaches. The balance should feel refreshing rather than sugary.
Getting the texture and pour right
Use cold ingredients throughout. If the purée is warm, the drink loses sparkle fast. Fresh purée usually gives the best aroma, but straining it lightly can create a smoother finish if the fruit is fibrous. A flute works well because it shows off the pale color and helps keep carbonation focused.
Venice roots and a famous name
The Bellini is widely credited to Harry’s Bar in Venice, where Giuseppe Cipriani is said to have created it sometime in the mid-20th century, most often dated to the 1940s. The most repeated story is that its pink hue reminded Cipriani of colors used by the Venetian painter Giovanni Bellini, which inspired the name. Exact details vary, but the Venice connection is the accepted origin.
Easy alcohol-free Bellini twist
For a non-alcoholic version, use white peach purée with chilled non-alcoholic sparkling wine or sparkling white grape juice. If you want a drier finish, add a small squeeze of lemon before topping with bubbles. It keeps the same soft fruit profile while staying bright and celebratory.