Bellini
Ingredients
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- 1 pounds white peaches – peeled, pitted, chopped (~3.5 medium white peaches)
- 1 tablespoons granulated sugar
- 24 ounces dry Prosecco – well chilled
Instructions
1. Place 8 champagne flutes in the freezer to chill, about 10 minutes.
2. Peel, pit, and chop the white peaches; toss with the granulated sugar and let stand 5–10 minutes to draw out juices.
3. Blend the peaches until completely smooth, then strain through a fine-mesh sieve for a silky purée; refrigerate 10 minutes until cold.
4. For each cocktail, add 1.5 oz peach purée to a chilled flute and slowly top with 3 oz dry Prosecco, letting the foam settle as needed; give one gentle stir to combine and serve immediately.
The Bellini is a sparkling Italian cocktail that marries the delicate perfume of white peaches with the lively, fine bubbles of Prosecco. Its texture is silky from the fruit purée, lifted by a crisp, refreshing effervescence that keeps the drink bright and light. Served ice-cold in a flute, it shows a soft, pale blush and a clean, peach-forward finish that’s both elegant and easy to drink.
Created at Harry’s Bar in Venice in the mid-20th century by Giuseppe Cipriani, the Bellini was named for Renaissance painter Giovanni Bellini, inspired by the pink tones in his work. As tourists and celebrities passed through the bar, the drink gained international fame, becoming a symbol of Venetian aperitivo culture. Today it’s an IBA-recognized classic and a brunch staple worldwide, yet it remains closely tied to its Venetian origins and the seasonality of fragrant white peaches.