Bellini

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Pour a Bellini and taste Venetian sunshine. The delicate perfume of ripe white peaches mingles with crisp Prosecco, creating a soft sparkle that feels like a quiet morning on the Grand Canal.

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Recipe

1 cocktail (150ml)

White Peach Puree
50 ml
Prosecco
100 ml
Lemon Juice
2 drops
Peach
1 slice

Recipe credit: Harry's Bar, Venice (Giuseppe Cipriani)

Instructions

5 minutes to make

Step

Chill the champagne flute in the freezer for at least 10 minutes before serving.

Step

Pour 50ml of chilled white peach purée into the bottom of the champagne flute.

Step

Slowly add 100ml of well-chilled Prosecco, pouring gently down the side of the glass to preserve the bubbles.

Step

Add 2 drops of fresh lemon juice if desired to balance the sweetness.

Step

Gently stir once with a bar spoon to combine, being careful not to lose carbonation.

Step

Garnish with a thin slice of fresh peach on the rim if desired and serve immediately.

Equipment

Bar spoon

Blender

Fine Mesh Strainer

Description

The Bellini is an elegant and refreshing Italian cocktail that epitomizes the art of simple sophistication. This classic drink combines the natural sweetness and delicate flavor of fresh white peach purée with the crisp effervescence of Prosecco, creating a harmonious balance that has made it a beloved aperitif and brunch cocktail worldwide. Named after the 15th-century Venetian painter Giovanni Bellini, this cocktail captures the romantic essence of Venice in every sip.

Nutritional information

1 cocktail (150ml)

Calories

ABV

7.3 %

Alcohol

8.7 g

Carbs

8.2 g

Carbs from Sugar

7.8 g

Fat

0.1 g

Protein

0.4 g

Sodium

2 mg

Nutritional information is approximate and includes estimated 30% dilution from ice. Values may vary based on specific brands and preparation methods.

Allergens

Sulfites

Tips & Notes

Use only the ripest white peaches available - they should yield slightly to gentle pressure and have a fragrant aroma. White peaches are preferred over yellow for their delicate flavor and authentic color.
Prepare the peach purée by blanching peaches in boiling water for 30 seconds to make peeling easier, then blend the flesh until smooth and strain through a fine mesh to remove any fibers.
Chill all ingredients thoroughly before mixing - warm ingredients will cause excessive foaming and diminish the drink's refreshing quality.
Never add ice to a Bellini as it dilutes the delicate flavors. Instead, ensure all components are well-chilled beforehand.
Pour the Prosecco slowly and at an angle to preserve maximum carbonation, which is essential to the drink's character and mouthfeel.

Can I use yellow peaches instead of white peaches?

Yes, you can use yellow peaches, but white peaches are traditional and preferred for their more delicate flavor and the authentic pale color they provide. Yellow peaches will create a more intensely flavored and slightly more orange-colored drink.

Can I substitute Champagne for Prosecco?

While you can use Champagne, Prosecco is traditional and recommended for its fruitier, lighter profile that complements the peach better. Champagne tends to be more austere and may overpower the delicate peach flavors.

How far in advance can I prepare the peach purée?

Peach purée can be prepared up to 24 hours in advance and stored covered in the refrigerator. Add a few drops of lemon juice to prevent oxidation. However, for the best flavor and color, prepare it as close to serving time as possible.

What should I do if my peaches aren't sweet enough?

If your peaches are under-ripe or tart, add simple syrup to taste when preparing the purée. Start with 5ml and adjust as needed. However, using properly ripe, in-season peaches is always preferable to adding sweetener.