The Bellini is one of the most elegant sparkling cocktails there is, a delicate blush-pink blend of white peach puree and Prosecco invented in Venice. Soft, fruity and gently fizzy, it is a wonderful brunch or aperitivo drink, and it carries a genuine slice of cocktail history.
The authentic version is all about fresh white peaches, but there is an easy path to a great Bellini at home. Here is how to make it, and where to drink the original.
Bellini
The elegant Venetian classic: fresh white peach puree topped with cold Prosecco, invented at Harry's Bar.
About 1 part peach puree to 2 parts ProseccoIngredients
How to make it
- Blend ripe white peaches into a smooth puree and chill it well. Strain if you prefer it silky.
- Spoon the cold peach puree into a chilled flute or wine glass.
- Top slowly with cold Prosecco, pouring gently to preserve the bubbles.
- Stir once, very gently, and serve at once.
The Story of the Bellini
The Bellini was created at Harry’s Bar in Venice by its founder, Giuseppe Cipriani, in 1948. He named it for the soft pink tones in the paintings of the Renaissance master Giovanni Bellini, whose work hangs in the city’s churches and galleries, and the drink went on to become one of the most famous cocktails to come out of Italy, recognised today as an official classic by the International Bartenders Association.
The original was made with fresh white peach puree and Prosecco, and that remains the gold standard. White peaches give the drink its delicate flavour and pale blush colour, which is why the classic version is a treat of late summer, when they are in season. Harry’s Bar still serves it at the bar by the Giardinetti Reali, a few steps from St Mark’s Square, and drinking one there is as much a part of a Venice visit as the vaporetto. Our guide to the best things to do in Venice puts it in context, and our Veneto wine region guide covers the Prosecco hills an hour north where the fizz comes from.
Making a Great Bellini at Home
The key is a smooth, cold peach puree. Blend ripe white peaches until silky, straining out any solids if you want a truly refined texture, and chill it thoroughly. Spoon the puree into the glass first, then top slowly with cold Prosecco, pouring gently so the drink stays lively. Harry’s Bar famously serves it in a small tumbler rather than a flute, which is a nice touch if you have one.
Choose a dry Prosecco, labelled brut or extra dry, and ideally one from the Conegliano Valdobbiadene hills, the Prosecco heartland whose vineyards were added to the UNESCO World Heritage list in 2019. Its crispness balances the sweetness of the fruit. When fresh white peaches are out of season, a good bottled white-peach puree makes an excellent and much quicker Bellini.
The Bellini Family
Venice did not stop at one. Swap the peach for strawberry puree and you have a Rossini, use blackberry and it is a Tintoretto, use mandarin and it is a Puccini, each named for another Italian artist and each built exactly the same way over cold Prosecco. If you like the Bellini, the city’s other great Prosecco drinks are worth knowing too: the Aperol Spritz for the aperitivo hour and the Negroni Sbagliato for something with a bitter edge.
Frequently Asked Questions
What is a Bellini made of?
A Bellini is made of white peach puree and Prosecco. The classic Venetian version uses fresh white peaches blended into a smooth puree, topped with cold, dry Prosecco.
Where did the Bellini come from?
The Bellini was invented at Harry’s Bar in Venice in 1948 by its founder, Giuseppe Cipriani. He named it after the pink tones in the paintings of the Renaissance artist Giovanni Bellini.
What is the ratio for a Bellini?
A common ratio is about one part peach puree to two parts Prosecco, though you can adjust to taste. Spoon the puree in first, then top gently with cold Prosecco.
Can you make a Bellini without fresh peaches?
Yes. A good-quality bottled white-peach puree makes an excellent Bellini and is much quicker, which is handy when fresh white peaches are out of season.
What sparkling wine is used in a Bellini?
Prosecco is the traditional and authentic choice, being the sparkling wine of the Veneto region around Venice. Choose a dry one, labelled brut or extra dry, and serve it very cold.
What is the difference between a Bellini and a Rossini?
They are built the same way over Prosecco, but a Bellini uses white peach puree and a Rossini uses strawberry puree. Both are Venetian classics.
Sources and further reading
- International Bartenders Association (IBA), the official Bellini specification
- Cipriani (Harry's Bar), the bar where the Bellini was created
- Consorzio di Tutela della DOC Prosecco, on Prosecco and its production area