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.

Directions for how to make the Bellini

  1. Chill a Champagne flute by placing it in the refrigerator or freezer.
  2. Peel and dice fresh peaches, and blend them in a blender until smooth.
  3. Measure 5 cl (1 part) of the peach purée and pour it into the chilled glass.
  4. Open a bottle of Prosecco and measure 10 cl (2 parts) of the sparkling wine.
  5. Slowly pour the Prosecco into the glass over the peach purée.
  6. Use a bar spoon or stirrer to gently stir the two ingredients together.
  7. Serve immediately and enjoy!

Tips for how to make the perfect Bellini

  • Start by pouring equal parts (usually 2-3 ounces) of chilled Prosecco into a chilled champagne flute.
  • Next, add a splash of fresh peach puree or peach juice to the glass.
  • Gently stir the mixture with a spoon until combined.
  • For additional flavor, consider adding a small amount of raspberry or strawberry puree to the drink.
  • Garnish with a fresh peach slice or a twist of lemon peel for an extra touch of elegance.

Alcohol-free alternative to the Bellini

A mocktail alternative to the drink Bellini could be a peach and sparkling water spritzer. To make it, blend fresh or frozen peach slices with a bit of water and add a touch of honey or agave syrup to sweeten. Pour the peach puree into a glass and top with sparkling water or club soda. Garnish with a slice of fresh peach or a sprig of mint.

Bellini fun facts

  1. Bellini was invented in Venice, Italy, in 1948 by Giuseppe Cipriani, the founder of Harry’s Bar.

  2. Originally made with white peach puree and Prosecco, the Bellini has since been adapted to include a wide variety of fruit flavors.

  3. The drink is named after 15th-century Venetian painter Giovanni Bellini, whose work inspired the effervescent color of the cocktail.

  4. The Bellini was a favorite of Ernest Hemingway, who would visit Harry’s Bar to enjoy the cocktail while writing.

  5. In 2008, the Bellini was named the official cocktail of the Venice Biennale by the Biennale’s president, Paolo Baratta.