The Bellini cocktail brings the taste of Italy to any brunch table. This elegant drink combines fresh peach purée with sparkling Prosecco wine in a 1:2 ratio for a light and refreshing experience.
The drink started at Harry’s Bar in Venice during the 1940s, where bartender Giuseppe Cipriani named it after a famous Italian painter.
The pink-orange color and bubbly nature make this cocktail perfect for special events and celebrations. Many people serve Bellinis at weddings, baby showers, and holiday brunches. The simple recipe means anyone can make this drink at home.
The classic version uses white peaches, though yellow peaches work just as well. Some bars and restaurants add a splash of raspberry purée or grenadine for extra color.
The drink tastes best when served right away while the bubbles are still fresh.
Equipment
- Champagne flute
- Blender or food processor
- Fine-mesh strainer
- Measuring jigger
- Bar spoon
Ingredients
- 2 ripe peaches peeled and pitted (or 2 oz peach purée)
- 4 oz chilled prosecco
- 1/4 oz simple syrup optional
- Ice for chilling
Instructions
- Peel and pit the peaches.
- Cut them into small chunks.
- Add peach chunks to a blender and blend until smooth.
- Strain the purée through a fine-mesh strainer to remove any pulp.
- Add 2 ounces of the peach purée to a champagne flute.
- Top slowly with chilled prosecco.
- Stir gently with a bar spoon to combine.
- Serve right away while the prosecco is still bubbly.
Notes
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Tasting Notes
A classic Bellini delivers bright, fresh peach flavors with a crisp, bubbly finish. The natural sweetness of white peaches blends smoothly with the dry Prosecco.
The texture is light and effervescent. Tiny bubbles dance on the tongue while the peach puree adds a silky smoothness to each sip.
Color ranges from pale pink to light orange, depending on the ripeness of the peaches used. A properly made Bellini should be clear without any pulp or cloudiness.
Key Flavor Notes:
- Fresh white peach
- Light citrus hints
- Gentle floral notes
- Clean, crisp bubbles
The drink starts sweet but ends dry, making it perfect for brunch or afternoon sipping. The alcohol content stays mild at around 6-8% ABV.
The best temperature to serve a Bellini is between 38-40°F (3-4°C). This keeps the bubbles lively and the flavors sharp.
Each glass releases a subtle peach aroma that becomes more pronounced as you bring it to your lips. The scent matches the taste perfectly.
Substitute
A classic Bellini calls for white peach puree. But yellow peaches work well as a replacement.
First, peel, pit, and blend fresh peaches until smooth.
Frozen peaches make a good backup option when fresh ones aren’t available. Thaw them first before blending into a puree.
Common substitutes for prosecco:
- Cava
- Other dry sparkling wines
- Non-alcoholic sparkling wine
- Sparkling cider
Peach nectar from the store can replace fresh peach puree in a pinch. Just mix 2 parts prosecco with 1 part nectar.
For a non-alcoholic version, blend peach puree with sparkling water or alcohol-free sparkling wine. The drink will be lighter but still tasty.
Some bars use peach schnapps when fresh peaches aren’t in season. Add just a small splash to prosecco for a similar peachy taste.
