Bellini Cocktail

Bellini Cocktail

The first Bellini was poured in the summer of 1948 by Giuseppe Cipriani, founder and barman of the legendary Harry’s Bar in Venezia. … Legend has it that the drink’s characteristic sunset shade reminded the bartender of the strikingly chromatic paintings by 15th-century Venetian artist Giovani Bellini, hence the name.


For the Peach Puree:

  •     4 medium white peaches, pitted and quartered
  •     3 ice cubes
  •     1 teaspoon freshly squeezed lemon juice, or to taste
  •     1/2 tablespoon sugar, or 3/4 ounce simple syrup, to taste

For the Cocktail:

  •     2 ounces peach puree
  •     4 ounces chilled prosecco
  •     Peach slice, for garnish


To Make the Peach Puree

  1.  In a blender or food processor, add the peaches, ice, lemon juice, and sugar (or syrup).
  2. Blend until smooth.
  3. Taste and add more sweetener or lemon juice as needed.

To Make the Bellini

  1. Pour a measurement of peach puree into each Champagne flute.
  2. Slowly top with sparkling wine while gently stirring to incorporate. Garnish with a slice of peach, either slit and rested on the rim or dropped into the glass

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