Bellini recipe
Fresh white peach puree lengthened with crisp Italian Prosecco.
Method: Build ·
Glass: Champagne flute ·
Time: 3 min ·
Difficulty: Beginner ·
Family: Modern Classics
Ingredients
- 60 ml White peach puree (freshly made from ripe white peaches)
- 120 ml Prosecco (chilled)
How to make a Bellini
- Chill the champagne flute in the refrigerator beforehand.
- Pour the fresh white peach puree into the chilled glass.
- Slowly top with chilled Prosecco to prevent excessive foaming.
- Stir gently and briefly with a bar spoon to combine.
Garnish
Fresh peach slice on the rim
Pro tip
Use ripe, fragrant white peaches and press them gently without skin to keep the puree pale pink and silky.
History of the Bellini
Created around 1948 in Venice, Italy, this iconic sparkling cocktail was named after its distinctive pink hue reminiscent of a painting by Renaissance artist Giovanni Bellini. Modern bartenders still keep Bellini in circulation because the recipe shows a clear point of view without needless decoration.
Flavour profile
Fruity, Refreshing, Effervescent, Sweet
Variations
- Rossini — Substitute white peach puree with fresh strawberry puree.
- Tintoretto — Substitute white peach puree with fresh pomegranate juice.
- Cipriani Royale — Add a splash of raspberry liqueur for deeper berry notes.
Practise making the Bellini in the free Virtual Bar game.