Bellini
An elegant and refreshing Italian cocktail, the Bellini is a simple yet exquisite blend of Prosecco (or sparkling wine) and fresh white peach puree, perfect for brunch or as an aperitif.
What is this drink?
The Bellini is an elegant Italian cocktail invented at Harry's Bar in Venice between 1934 and 1948, combining fresh white peach puree with Prosecco. Its pale pink blush and delicate sweetness are inspired by the rosy tones in a Venetian Renaissance painting.
Why you'll love it
It's pure refined elegance — the fragrant, silky peach puree and effervescent Prosecco create a light, celebratory cocktail that feels like a special occasion in every sip.
When to serve
Perfect for brunch, engagement parties, weddings, Mother's Day, or any gathering where you want a sophisticated, beautiful cocktail that impresses without effort.
Pro tip
Use only very ripe, fragrant white peaches for the puree and ensure both the puree and Prosecco are ice-cold — this preserves the bubbles and keeps the delicate flavors pristine.
Fresh White Peach Puree
The soul of the Bellini — only truly ripe, fragrant white peaches produce the delicate floral sweetness that makes this cocktail legendary.
Prosecco
The Italian sparkling wine that provides gentle effervescence and a clean, dry finish to balance the peach's sweetness.
Swap Options
Yellow peaches work but produce a less delicate flavor. Frozen peach puree is an acceptable substitute in winter. Champagne or Cava can replace Prosecco for a drier, more celebratory Bellini. For a Rossini, substitute fresh strawberry puree.
Step-by-Step Instructions
Prepare peach puree (if fresh)
If using fresh peaches, peel and pit 1-2 ripe white peaches. Blend the peach flesh until smooth. Strain the puree through a fine-mesh sieve to remove any fibers, ensuring a silky smooth consistency. Chill the puree thoroughly.
Tips:
- •White peaches are traditional, but yellow peaches can be used. Ensure peaches are very ripe for best flavor and sweetness. For convenience, good quality pre-made peach puree can be used.
Chill glass
Chill a Champagne flute by placing it in the freezer or filling it with ice water and discarding the water before use.
Tips:
- •A well-chilled glass helps maintain the cold temperature and effervescence.
Add peach puree
Pour 2 ounces (60 ml) of chilled peach puree into the bottom of the prepared Champagne flute.
Tips:
- •Ensure the puree is smooth and lump-free for the best texture.
Top with Prosecco and garnish
Slowly top the peach puree with 4 ounces (120 ml) of chilled Prosecco. The carbonation will naturally mix the drink. Stir very gently once if needed. Garnish with 1 peach slice or a raspberry on the rim.
Tips:
- •Pouring slowly helps prevent excessive foam. Avoid over-stirring to preserve bubbles.
Flavor Profile
Alcohol Content
Fun Fact
Bartender's Tips
- Always use very ripe peaches for the freshest and sweetest puree.
- Ensure both the peach puree and Prosecco are thoroughly chilled.
- For special occasions, use true Champagne instead of Prosecco for a 'Champagne Bellini'.
- Do not use peach schnapps; the authentic Bellini requires real peach puree.
Different ways to make this drink your own
Rossini
Replace the peach purée with fresh strawberry purée for the Rossini — an equally elegant aperitivo that's particularly beautiful in summer. The strawberry's vibrant red colour makes it visually stunning in a flute.
Puccini
Substitute the peach purée with fresh mandarin or clementine juice for the Puccini variation. The citrus gives a brighter, slightly tarter profile than the classic peach Bellini and works wonderfully in winter.
Champagne Bellini
Swap Prosecco for vintage Champagne for a more celebratory, luxurious Bellini. The finer bubbles and greater complexity of Champagne elevate the drink considerably, making it an ideal choice for special occasions.
Tools that make this drink come together
Blender or Food Processor
Used to purée fresh white peaches into a smooth, silky base. Blend until completely smooth, then pass through a fine sieve to remove any fibrous pulp before adding to the flute.
Fine Mesh Sieve
Straining the peach purée ensures a luxuriously smooth texture that combines beautifully with the Prosecco. Any remaining chunks would create an uneven mix and disrupt the elegant presentation.
Champagne Flute
The tall, narrow flute isn't just for aesthetics — it preserves the Prosecco's bubbles far longer than a wider glass. Pre-chill the flute in the freezer for the best drinking experience.
Can't Find These?
A hand blender works perfectly for small batches of purée. Tinned white peaches in juice (not syrup) are a reliable year-round alternative — blend and strain as normal. Any tall glass can substitute for a champagne flute.
The right glass makes a real difference
Champagne Flute
The Bellini is always served in a champagne flute — the tall, slender shape preserves the Prosecco's delicate effervescence far longer than a wider vessel would allow. The narrow opening also concentrates the fragrant peach and wine aromas, making each sip as aromatic as it is delicious. A pre-chilled flute ensures the drink stays perfectly cold throughout.
Alternatives
A coupe glass works for a vintage aesthetic, though the wider mouth releases bubbles more quickly. Any tall, stemmed glass will suffice in a pinch. Avoid wide-mouthed tumblers, which flatten the drink rapidly and lose the elegant presentation.
Perfect food pairings to complete the experience
Prosciutto di Parma
Thin slices of silky Italian cured ham provide a salty, savoury counterpoint to the Bellini's fruity sweetness. The pairing is quintessentially Italian and enormously satisfying as an aperitivo.
Burrata with Peach
Creamy burrata served alongside fresh peach slices echoes the flavours in the drink itself, creating a beautifully cohesive tasting experience. Drizzle with good olive oil and a touch of sea salt.
Melon and Mint Skewers
Chilled cantaloupe or honeydew melon threaded with fresh mint provides a light, refreshing snack that doesn't overpower the delicate Bellini. The mint adds a bright aromatic note that complements the sparkling wine.
Light Finger Sandwiches
Cucumber with cream cheese or smoked salmon with crème fraîche on thin white bread are classic accompaniments for sparkling wine cocktails. Elegant, unobtrusive, and endlessly crowd-pleasing.
Prep in advance for effortless serving
Make the Peach Purée Ahead
Blend and strain white peach purée up to 24 hours in advance and store in an airtight container in the refrigerator. Add a few drops of lemon juice to prevent browning. This makes serving a group of Bellinis effortless.
Chill Everything Thoroughly
Both the peach purée and the Prosecco must be very cold before combining — warm purée causes the sparkling wine to foam aggressively and lose carbonation rapidly. Refrigerate both for at least two hours.
Use Frozen Peach Off-Season
When fresh white peaches are unavailable, blend frozen white peach slices (thawed slightly) for a purée that's nearly indistinguishable from fresh. Tinned white peaches in natural juice are a reliable backup option.
Pre-Measure the Purée
Spoon measured amounts of purée into each flute before guests arrive. When ready to serve, simply top each glass with Prosecco and stir gently with a barspoon — no rushing, no mess, perfect Bellinis every time.
Common questions answered by our bartenders
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