Bellini Recipe: Prosecco Peach Cocktail

Few cocktails capture the essence of Italian elegance quite like the Bellini. This deceptively simple combination of white peach puree and sparkling Prosecco has been enchanting drinkers since its creation at the legendary Harry's Bar in Venice. With its delicate peachy-pink color and refreshing taste, the Bellini transforms brunch tables and celebrations into sophisticated affairs.

In this guide, you'll learn how to make an authentic Bellini cocktail, discover why white peaches make all the difference, and explore the fascinating history behind this iconic Venetian creation.

What Is a Bellini Cocktail?

The Bellini is a sparkling wine cocktail consisting of just two ingredients: white peach puree and Prosecco. The classic ratio is 2 parts Prosecco to 1 part peach puree, creating a harmonious balance between the fruit's natural sweetness and the wine's crisp effervescence.

Unlike many cocktails that rely on spirits, the Bellini's beauty lies in its simplicity and restraint. The result is a light, refreshing drink with an alcohol content similar to wine, making it perfect for daytime celebrations and leisurely brunches.

Classic Bellini Recipe

Here's how to make an authentic Bellini cocktail that would make Giuseppe Cipriani proud:

Ingredients

• 2 oz white peach puree (fresh or frozen)
• 4 oz chilled Prosecco
• Fresh peach slice for garnish (optional)

Instructions

1. Chill your glass: Place a champagne flute in the freezer for at least 15 minutes before serving.

2. Add the peach puree: Pour 2 oz of white peach puree into the chilled flute.

3. Top with Prosecco: Slowly pour 4 oz of cold Prosecco over the puree. Pour gently down the side of the glass to preserve the bubbles.

4. Stir gently: Give the cocktail a very gentle stir with a bar spoon to combine the puree and Prosecco without losing too much carbonation.

5. Garnish and serve: Add a thin slice of fresh peach to the rim if desired, and serve immediately.

Pro tip: Never shake a Bellini or add ice. The cocktail should be served cold but not diluted, with the Prosecco's bubbles intact.

How to Make White Peach Puree

The quality of your peach puree makes or breaks a Bellini. Here's how to prepare it properly:

Using Fresh White Peaches

1. Select ripe peaches: Choose white peaches that are fragrant and give slightly when pressed. Avoid rock-hard or overly soft fruit.

2. Blanch and peel: Bring a pot of water to boil. Score an X on the bottom of each peach, then blanch for 30 seconds. Transfer to ice water, and the skins will slip off easily.

3. Remove the pit: Cut the peaches in half and remove the stone.

4. Puree: Add peach flesh to a blender or food processor. Blend until completely smooth.

5. Strain (optional): For an ultra-smooth texture, strain through a fine-mesh sieve.

6. Add lemon juice: Add a small squeeze of fresh lemon juice to prevent browning and brighten the flavor.

7. Store properly: Fresh peach puree keeps for 2-3 days refrigerated or can be frozen for up to 3 months.

Using Frozen White Peaches

When fresh white peaches aren't in season, high-quality frozen peaches work beautifully:

1. Thaw frozen white peach slices completely
2. Drain excess liquid
3. Blend until smooth
4. Add a touch of lemon juice to taste
5. Strain if needed for a silkier texture

The advantage of frozen peaches is year-round availability and consistent flavor. Many bartenders prefer frozen peaches outside of peak season rather than using under-ripe fresh fruit.

Why White Peaches Are Essential

While you might be tempted to use the more common yellow peaches, authentic Bellinis require white peaches for several important reasons:

Flavor profile: White peaches have a more delicate, floral, and less acidic taste compared to yellow peaches. This subtle sweetness complements Prosecco without overwhelming it.

Color: White peach puree creates the Bellini's signature pale pink hue. Yellow peaches produce an orange-tinted drink that doesn't capture the cocktail's elegant aesthetic.

Historical authenticity: Giuseppe Cipriani specifically chose white peaches for their refined flavor and the way their color reminded him of the robes in paintings by Renaissance artist Giovanni Bellini.

Balance: The gentler flavor of white peaches allows the Prosecco to shine through, creating a more harmonious cocktail rather than a fruit-forward punch.

The History of the Bellini

The Bellini has a romantic origin story that begins in post-war Venice. In 1948, Giuseppe Cipriani, founder of the legendary Harry's Bar, 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. He named the drink in honor of the artist, whose work was being exhibited in Venice at the time.

Harry's Bar quickly became the Bellini's spiritual home. Located near Piazza San Marco, the bar attracted international celebrities, writers, and artists. Ernest Hemingway, Orson Welles, and countless other luminaries helped spread the Bellini's fame around the world.

Today, the Bellini remains one of the world's most beloved brunch cocktails, though purists argue that the best version can still only be found at the original Harry's Bar in Venice. For more about champagne-based cocktails, check out our comprehensive champagne cocktails guide.

Choosing the Right Prosecco

Since Prosecco makes up two-thirds of a Bellini, quality matters. Here's what to look for:

Opt for Brut or Extra Dry: These drier styles balance the peach puree's sweetness better than sweeter Proseccos. Ironically, "Extra Dry" Prosecco is slightly sweeter than "Brut" in Prosecco terminology.

Choose quality over prestige: You don't need expensive Prosecco di Valdobbiadene DOCG, but avoid bottom-shelf options. A mid-range Prosecco DOC works perfectly.

Ensure proper chill: Prosecco should be refrigerated for at least 4 hours before use. The colder it is, the better it maintains its bubbles when mixed with puree.

Fresh carbonation: Use recently purchased Prosecco rather than a bottle that's been sitting open in your fridge.

The goal is finding a Prosecco with bright acidity and persistent bubbles that won't go flat when combined with the puree.

Popular Bellini Variations

While purists swear by the classic white peach version, the Bellini concept has inspired numerous delicious variations:

Strawberry Bellini (Rossini)

Replace white peach puree with fresh strawberry puree. This variation is actually named after composer Gioachino Rossini and creates a vibrant pink cocktail with berry-forward flavor.

Mango Bellini

Mango puree creates a tropical twist with exotic sweetness. The golden color is stunning, and ripe mango's creamy texture makes an exceptionally smooth cocktail.

Raspberry Bellini

Tart raspberry puree adds a beautiful deep pink color and sophisticated berry notes. This version is slightly more acidic and refreshing.

Pear Bellini

Fresh pear puree offers a subtle, elegant flavor perfect for fall. Use ripe Bartlett or Anjou pears for the best results.

Peach Bourbon Bellini

For a boozier version, add 0.5 oz of bourbon to the classic recipe. The whiskey's vanilla notes complement peach beautifully while adding depth.

Note: When experimenting with variations, maintain the 2:1 Prosecco-to-puree ratio for the best balance of flavor and effervescence.

Tips for the Perfect Bellini

1. Temperature is crucial: Both the Prosecco and puree should be well-chilled. Warm ingredients create a flat, unappetizing cocktail.

2. Pour gently: Add Prosecco slowly to preserve carbonation. Aggressive pouring destroys the delicate bubbles.

3. Make puree ahead: Prepare peach puree in advance and keep it refrigerated. This makes serving multiple Bellinis quick and effortless.

4. Use proper glassware: The classic champagne flute showcases the Bellini's color while concentrating the aromatic bubbles toward your nose.

5. Serve immediately: Bellinis don't wait well. The bubbles dissipate quickly once mixed, so prepare each cocktail just before serving.

6. Adjust sweetness: If your peaches are very sweet, reduce the puree slightly. If tart, add a tiny touch of simple syrup to the puree.

Conclusion

The Bellini is proof that the best cocktails don't require complex techniques or dozens of ingredients. With quality white peach puree and good Prosecco, you can recreate a piece of Venetian cocktail history in your own home.

Whether you're hosting a sophisticated brunch, celebrating a special occasion, or simply craving a taste of la dolce vita, the Bellini delivers elegance in a glass. Master the classic recipe, experiment with seasonal variations, and raise a toast to Giuseppe Cipriani's timeless creation.

Now that you know the secrets to making an authentic Bellini, all that's left is to chill your Prosecco, prepare your peach puree, and experience why this simple yet sublime cocktail has enchanted drinkers for over 75 years. For other summer cocktail ideas, explore our guide to low-ABV cocktails and summer cocktails guide. Salute!