Bellini cocktail is one of the most famous Italian drinks in the world, prepared by mixing Prosecco with white peaches puree.
Thanks to its freshness and low alcohol content, it is the perfect cocktail to slowly sip on your front porch, patio, poolside and virtually anywhere!
Ingredients
The secret for the perfect Bellini Cocktail lies in the selection of the right ingredients.
- White Pulp Peaches - perfectly ripe peaches with white pulp. Under-ripe or over-ripe peaches won’t work! They should be small to medium in size, with blushes of red and pink on their skin.
If white pulp peaches are not available the closest substitute is a Flat peach, also known as Saturn peach or Donut peach. Regular peaches or nectarines will work too as long as they are ripe. - Prosecco Wine - sparkling Italian white wine. Brute or extra dry variety. Place it in the fridge the night before making the cocktail. Prosecco should be well chilled.
Other than Prosecco, you can use Champagne. In this case the cocktail is called Bellini Royal.
For those who don’t drink alcohol it is possible to use soda instead of Prosecco. But honestly, you'll be much better off making a different cocktail that was created virgin in the first place. This classic Italian Limonata is a great choice for summer.
See How I Make It
- Wash and pat-dry peaches with a paper towel.
- Cut each in half and remove the pits.
- Using a blender or a food processor blend peaches into a puree.
- Strain peach puree through a fine mesh sieve to remove the bits of skin and get a perfectly smooth peach puree.
TOP TIP: Keep peach puree in a small pitcher and store in the fridge until ready to serve.
- When ready to serve fill ¼ of a flute glass with peach puree.
- Carefully add well chilled Prosecco without letting it overflow. Once Prosecco has set you'll have about a half-full flute.
- Stir with a bar (tall) spoon to combine peach puree with Prosecco.
- Top up with more Prosecco and serve.
- Garnishing with a fresh peach slice (optional).
Storage & Make Ahead Tips
Bellini cocktail can be easily made in advance.
Make ahead for up to 3 days in advance.
Make peach puree and store it in a pitcher with a lid or a plastic wrap on in the fridge for up to 3 days. Make sure to stir before use.
Make ahead for up to 4 months in advance.
If you need store peach puree for longer or just make Peach Bellini on demand - freeze peach puree in an ice-cube tray. Once frozen, transfer to a zip-lock bag and store in the freezer.
Use 2-3 cubes (no need to thaw!) per flute glass, than fill with Prosecco, wait a few minutes, stir and serve.
FAQs
Yes, just keep in mind that it might loose some or most of the fizz if let stay for long.
What I suggest is preparing a pitcher at a time.
You can store multiple pitchers with peach puree in the fridge. Once ready to bring to the table open a fresh (chilled!) bottle of Prosecco and fill the pitcher in a few pours.
Absolutely! In fact, I strongly recommend you do. Freeze peach puree in ice cube tray, then transfer to a zip lock bag and store in the freezer for up to 4 months.
Technically you can. However I find frozen peaches don't taste quite the same. If you want to enjoy the classic Bellini cocktail for longer it's best to make your own peach puree and store it in the freezer or try one of numerous Bellini cocktail variations with fruits other than peach.
A bottle of Prosecco make about 5-6 Bellini cocktails.
While Prosecco wine adds an incredible flavor that is hard to replicate with any other ingredient, you can still make virgin Peach Bellini.
For those who don’t drink alcohol use soda instead of Prosecco and a squeeze of lemon. Or skip Bellini and go a delicious fruit-based cocktail instead 🙂
Bellini Cocktail Variations
Cipriani himself created several variants of this drink.
Essentially, what he did is he replaced peaches with other fruits, depending on the season, so that he could serve a similar drink all year round: Mimosa with oranges, Tiziano with strawberry grapes, Puccini with tangerines, Rossini also known as Strawberry Bellini - made with strawberries, and Tintoretto made with pomegranates.
Looking for more refreshing cocktails for summer? Try one of these iconic Limoncello Cocktails! Most require 2 or 3 simple ingredients and burst with citrus flavor.
Full Recipe
Peach Bellini Cocktail from Venice
Ingredients
- 5 small to medium size white pulp peaches
- 1 bottle of Prosecco wine
Instructions
- Wash and pat-dry peaches with a paper towel. Cut each in half and remove the pits.
- Using a blender or a food processor blend peaches into a puree. Strain peach puree through a fine mesh sieve to remove the bits of skin and get a perfectly smooth peach puree. TOP TIP: Keep peach puree in a small pitcher and store in the fridge until ready to serve.
- When ready to serve fill ¼ of a flute glass with peach puree.
- Carefully add well chilled Prosecco without letting it overflow.Stir with a bar (tall) spoon to combine peach puree with Prosecco.Top up with more Prosecco and serve.
- Garnishing with a fresh peach slice (optional).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How It All Began
It was 1948 and at the Doge’s Palace in Venice, Italy.
There was about to open an exhibition entirely dedicated to Venetian painter Giovanni Bellini.
Giuseppe Cipriani, bartender and owner of Harry’s Bar was commissioned to create a cocktail in honor of the occasion.
Inspired by the pink shade used by the artist in his paintings, especially for the tunics of some Saints, Cipriani thought of adding white peaches pulp to Prosecco.
And this is how the famous Bellini cocktail was created.
Cheers & Salute!
Bo Dawson says
Perfetto!