Elegant champagne cocktail with bubbles in sophisticated celebration setting

Ordinary Drink

Bellini

The Bellini is a classic Italian cocktail that combines fresh peach purée with sparkling Prosecco, creating a light and refreshing drink perfect for any occasion. Traditionally served in a champagne flute, its vibrant peach hue and effervescent bubbles make it a delightful choice for brunch or celebrations. The Bellini's fruity flavor and elegant presentation embody the essence of Italian summer.

  • fruity
  • refreshing
  • sweet
  • bubbly
Willow
By WillowSeasonal & Winter Cocktails ExpertPublished Reviewed
Prep Time
5 min
Glass
Champagne Flute
Difficulty
Easy
ABV
8%
Yields
1 serving
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At its core, the Bellini is a classic ordinary drink that takes about 5 minutes to make. The result is fruity and refreshing — worth every second. Consistently one of the most popular brunch searches, and for good reason.

Key Takeaways

What you’ll learn

  • The authentic Bellini uses white peach puree and Prosecco in a 1:2 puree-to-wine ratio, creating a delicate, low-ABV sparkling cocktail.
  • Created by Giuseppe Cipriani at Harry's Bar in Venice in 1948, the cocktail was named after Renaissance painter Giovanni Bellini whose work was being exhibited in Venice at the time.
  • White peaches are essential for the authentic delicate flavor and pale pink hue — yellow peaches produce an orange-tinted drink with a less refined profile.
  • Fresh peach puree made in season is ideal, but high-quality frozen white peaches produce excellent results year-round.
  • Never shake or ice a Bellini — serve the puree and chilled Prosecco straight with a single gentle stir to preserve carbonation.

Ingredients

Serves
1 serving
Glass
Champagne Flute
Prep
5 min
  • 6 ozChampagne
  • 1 ozPeach schnapps

Method

Preparation

  1. 01

    Pour peach purée into chilled flute, add sparkling wine. Stir gently.

Origin

History & Origins

The Bellini has a romantic origin story that begins in post-war Venice. In 1948, Giuseppe Cipriani, founder of the legendary Harry's Bar near Piazza San Marco, created this cocktail during white peach season. Cipriani was experimenting with fresh white peach puree when he decided to combine it with sparkling Prosecco from the nearby Veneto region.

The cocktail's beautiful peachy-pink color reminded Cipriani of the toga worn by a saint in a painting by 15th-century Venetian Renaissance master Giovanni Bellini, whose work was being exhibited in Venice at the time. He named the drink in honor of the artist. Harry's Bar quickly became the Bellini's spiritual home, attracting international celebrities, writers, and artists — Ernest Hemingway, Orson Welles, and countless other luminaries who helped spread the Bellini's fame around the world.

Harry's Bar quickly became the Bellini's spiritual home, attracting international celebrities, writers, and artists — Ernest Hemingway, Orson Welles, and countless other luminaries who helped spread the Bellini's fame around the world.

Today the Bellini remains one of the world's most beloved brunch and celebration cocktails, a testament to how a handful of simple ingredients — white peach puree and cold Prosecco — can create something universally elegant. Purists argue the best version can only be found at the original Harry's Bar in Venice, where white peach season still dictates the cocktail's availability.

Bartender’s Insight

Pro Tips

Always chill your champagne flute in the freezer for at least 15 minutes before serving — temperature is everything in a low-ABV sparkling cocktail.

From Willow

  • Pour Prosecco slowly down the side of the glass to preserve every bubble. Aggressive pouring flattens the wine and ruins the drink's effervescent character.

  • Add a small squeeze of fresh lemon juice to your peach puree to prevent browning and brighten the flavor — just enough to notice the change, not enough to taste lemon.

  • Use ripe, fragrant white peaches at peak season. If they're not ripe enough to eat out of hand, they're not ripe enough for a Bellini. Frozen white peaches are preferable to under-ripe fresh ones.

  • Assemble each Bellini immediately before serving — the carbonation dissipates quickly once the Prosecco meets the puree.

At the Table

Perfect Pairings

Smoked salmon blinis with crème fraîche
Prosciutto and cantaloupe
French macarons (peach, rose, or lychee)
Light egg dishes — eggs Benedict or a herb frittata
Fresh ricotta with honey and walnuts on crostini

Beyond the Classic

Variations

Rossini (Strawberry Bellini)

Replace white peach puree with fresh strawberry puree. This variation is named after composer Gioachino Rossini and creates a vibrant deep-pink cocktail with bright berry-forward flavor. Best in late spring when strawberries are at peak ripeness.

Mango Bellini

Mango puree creates a tropical twist with golden color and exotic sweetness. Ripe mango's creamy texture makes an exceptionally smooth cocktail. Use the same 1:2 puree-to-Prosecco ratio.

Pear Bellini

Fresh pear puree offers a subtle, elegant flavor perfect for autumn. Use ripe Bartlett or Anjou pears, blend until smooth, and add a small squeeze of lemon to prevent browning. The pale gold color is stunning in a flute.

Peach Bourbon Bellini

For a boozier version, add 0.5 oz of bourbon to the classic recipe before topping with Prosecco. The whiskey's vanilla notes complement peach beautifully while adding depth and raising the ABV to a more cocktail-like level.

Questions

Frequently Asked

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