Bellini

What is Bellini?

The Bellini was created by Giuseppe Cipriani, founder of Harry's Bar in Venice, sometime between 1934 and 1948, with most accounts settling on the mid-1940s as the most likely period. Harry's Bar, opened in 1931 on Calle Vallaresso near the Piazza San Marco, had already established itself as one of the most celebrated bars in the world, attracting Ernest Hemingway, Orson Welles, Truman Capote, and a rotating cast of artists and aristocrats when Cipriani developed the drink. He named it after the 15th-century Venetian painter Giovanni Bellini, whose altarpieces and devotional paintings were characterised by a distinctive soft pink-gold tone that Cipriani felt matched the colour of the cocktail. The original recipe used only white peaches, which grow in the Veneto region surrounding Venice in late summer, making the Bellini a genuinely seasonal drink for much of its early life. Cipriani used white peach rather than yellow because white peaches have a more delicate, floral sweetness and a paler flesh that produces the characteristic blush-pink colour without the deeper orange hue that yellow peaches would create. Harry's Bar was designated a national landmark by the Italian government in 2001, and the Bellini remains its most famous creation and most exported contribution to global cocktail culture.

Don't forget to see what other drinks you can make with the ingredients you already have in your bar.

Taste profile

The Bellini is one of the most deceptively simple cocktails in existence: two ingredients, virtually no technique, and a result that is considerably more elegant and nuanced than the preparation suggests. White peach puree leads with a delicate, fragrant sweetness that is softer and more floral than yellow peach, with a subtle acidity underneath that prevents the fruit from tasting cloying or flat. Prosecco provides the effervescence that lifts the peach's aromatics and carries them to the nose with every sip, while its natural dryness and light citrus character counterbalances the peach's sweetness and keeps the drink refreshing rather than dessert-like. The ratio of two parts Prosecco to one part peach puree is the classic balance: enough fruit to be flavourful and visually distinctive, enough sparkling wine to maintain the drink's light, celebratory character. The finish is clean, dry, and lightly peachy, with the Prosecco's gentle bitterness providing a brief counterpoint to the fruit sweetness that makes the next sip immediately appealing.

Serving suggestions

Pour the peach puree into the flute first, then top slowly with well-chilled Prosecco poured down the side of the glass to preserve the carbonation. Never shake or vigorously stir: a single gentle stir with a bar spoon is sufficient to combine the two ingredients without driving off the bubbles that define the drink's character. The glass should be pre-chilled in the freezer for at least five minutes before pouring, as a warm glass will cause the Prosecco to foam and lose carbonation significantly faster. For the most authentic result, use white peach puree rather than yellow: the difference in flavour, colour, and fragrance is immediately noticeable. If fresh white peaches are in season, blend the flesh with a small squeeze of lemon juice to prevent browning and pass through a fine sieve to remove fibres. Frozen white peach puree from Italian or specialty food suppliers produces an excellent result year-round. A thin fresh peach slice resting on the rim of the glass is the traditional garnish and the only one the drink needs.

Why You'll Love It?

Ingredients for Bellini

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Step‑by‑Step Instructions

1. Chill a champagne flute or coupe glass in advance.
2. Pour a peach puree into Champagne flute.
3. Slowly top with sparkling wine while gently stirring to incorporate. Garnish with a slice of peach.