The Bellini Is The Quintessential Brunch Cocktail

The Bellini is a famously simple and elegant sparkling cocktail originating from Harry's Bar in Venice, Italy, around the 1940s. Named after the Venetian Renaissance painter Giovanni Bellini, its signature pink hue supposedly reminded its creator, Giuseppe Cipriani, of the colors in Bellini's paintings. It combines Prosecco with white peach purée for a light, fruity, and refreshing brunch or aperitif favorite.

Bellini Ingredients

• 4 oz Prosecco
• 2 oz White Peach Purée

How to Make a Bellini

1. Chill peach purée and Prosecco for 2 hours in the refrigerator a 20 minute in an ice bath.
2. Pour peach purée into a chilled champagne flute.
3. Slowly top with Prosecco, pouring gently to minimize foaming.
4. Stir gently, if at all, to combine.
5. Garnish with peach slice or a strawberry.

Using fresh, ripe white peaches (strained after blending) yields the best flavor, though good quality purée is a convenient alternative. Avoid yellow peaches, as they alter the classic taste and color.

Bellini Riff

While purists stick to the original, variations include adding a splash of peach schnapps for intensity or using other sparkling wines like Champagne (though Prosecco is traditional). Fruit variations like strawberry (Rossini) or raspberry purée are also popular.