Bellini

The story

The Bellini originated in Venice, Italy, during the 1940s, attributed to bartender Giuseppe Cipriani at Harry's Bar. It was created as a refreshing cocktail featuring fresh peach purée and Prosecco, named after the 15th-century painter Giovanni Bellini due to the drink's distinctive pink hue. Its simplicity and fruity flavor helped it gain popularity, especially during summer months.

How it tastes

The Bellini offers a light, fruity flavor profile with the sweetness of peaches balanced by the dryness of sparkling wine. It's typically served as a celebratory drink during brunch or special occasions, making it a refreshing choice for warm weather.

Getting it right

The key to a perfect Bellini lies in using ripe, fresh peaches for the purée, ensuring a vibrant flavor. Additionally, gently stirring the mixture helps maintain the bubbles in the sparkling wine, preserving the drink's effervescence.

Variations

• Peach Bellini — The classic version using fresh peach purée.
• Berry Bellini — Substituting peach purée with a blend of berries such as raspberries or strawberries.

Substitutions

• Peach schnapps — Use peach liqueur or a homemade peach syrup for a less sweet option.
• Champagne — Prosecco or any dry sparkling wine can be used as an alternative.

Questions

Can I use frozen peaches for a Bellini?

Yes, frozen peaches can be used; just thaw and blend them to create a purée. However, fresh peaches are preferred for their flavor.

Is a Bellini served with a garnish?

No garnish is required for a Bellini, as the focus is on the drink's flavor and appearance.

What glass should I use for a Bellini?

A Champagne flute is ideal for serving a Bellini, as it showcases the drink's bubbles and maintains the carbonation.

This text was drafted by a language model from the catalogue’s data and is machine-translated outside English.

Updated October 5, 2026