Ingredients
- 3 parts Champagne
- 1 part Peach Schnapps
- 1 dash Grenadine Syrup
Instructions
Prepare the Glass:
- Begin by chilling a Champagne glass in the freezer to ensure the drink stays refreshingly cold.
Combine the Ingredients:
- Pour 3 parts Champagne into the chilled glass. The Champagne provides a bubbly, refreshing base that sets the tone for the cocktail.
- Add 1 part peach schnapps. The schnapps introduces a sweet, fruity flavor that complements the dryness of the Champagne.
- Add a dash of grenadine syrup. This not only adds a hint of sweetness but also gives the cocktail a beautiful blush color.
Serve:
- Serve the Bellini immediately to enjoy its refreshing taste and elegant presentation.
Notes
Estimated Nutrition:
Where it came from
Giuseppe Cipriani invented the Bellini at Harry's Bar in Venice in 1948. He named it after the 15th-century Venetian painter Giovanni Bellini because the drink's pink-orange colour reminded him of the saint's robe in one of Bellini's paintings. The drink became the bar's signature and stayed that way.
Harry's Bar still serves the Bellini exactly the same way: white peach puree (made on-site from fresh peaches in season), prosecco DOC, no garnish, no embellishment. Ernest Hemingway, Truman Capote, Orson Welles, and a long list of mid-century celebrities ordered them by the round.
What it tastes like
Soft, fruity, and dry, with a peach-melba quality and the lift of dry sparkling wine. Less sweet than a Mimosa, more delicate than a Kir Royale.
White peach is the key. Yellow peaches are fine but they're sweeter and bring less of the floral perfume that defines this drink. Frozen white peach puree (Boiron, Ravifruit) is the off-season fallback.
The technique
Two parts prosecco to one part chilled white peach puree. The Harry's spec: 100ml prosecco, 50ml chilled white peach puree. Combine cold ingredients in a chilled flute. Stir gently with a barspoon. No garnish, no fuss.
The puree must be cold. Warm puree kills the bubbles. Make a batch of fresh puree (white peaches, blender, fine sieve), chill in the fridge for an hour, then build to order.
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Ingredient Spotlight
The bottles that make or break this drink.
The peach
- Use
- Fresh white peaches in season, or frozen white peach puree (Boiron, Ravifruit)
- Skip
- Yellow peaches (too sweet) or peach syrup (artificial)
- Why
- White peach is softer and more floral. The drink is named for that specific colour and aroma.
The prosecco
- Use
- Prosecco DOC or DOCG (Italian, dry)
- Skip
- Sweet prosecco, Asti, or non-Italian sparkling
- Why
- Italian prosecco DOC is the canonical pairing. Dry is essential to balance the peach.
The temperature
- Use
- Both ingredients fridge-cold, flute chilled
- Skip
- Room-temperature puree (kills the bubbles)
- Why
- Cold ingredients keep the bubbles lively and the drink crisp.
Variations
Other champagne and prosecco classics for civilised afternoons.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Frozen white peach puree (Boiron, Ravifruit) is the standard substitute. Tinned peaches in juice (not syrup) work in a pinch.
Cava, cremant, or champagne all work. Avoid sweet sparkling wine.
Yellow peaches make a sweeter, more candy-like Bellini. Bartenders sometimes mix yellow with apricot for closer flavour.
Add 5ml of peach syrup or simple syrup to the puree before mixing.
Use frozen white peach puree from a specialty supplier. Roasted-peach puree (skin on, oven 30 min) gives extra depth in cold months.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Bellini?
Prosecco and white peach puree. The classic spec is two parts prosecco to one part puree: 100ml prosecco, 50ml chilled white peach puree, in a flute.
How do you make a Bellini?
Pour 50ml cold white peach puree into a chilled flute. Slowly top with 100ml cold prosecco, pouring down the side. Stir once gently with a barspoon. No garnish.
Where did the Bellini come from?
Harry's Bar in Venice, 1948. Bartender Giuseppe Cipriani created it and named it after Renaissance painter Giovanni Bellini, whose paintings featured the drink's pink-orange colour.
Bellini vs Mimosa?
Both are sparkling-wine and fruit cocktails. Bellini uses white peach puree and prosecco; Mimosa uses orange juice and champagne. Bellini is drier and more delicate.
Can I use yellow peaches?
Yes, but the drink will be sweeter and lose the floral white-peach aroma. Yellow peach Bellinis taste closer to peach Schweppes; white peach is canonical.
What prosecco is best?
Prosecco DOC or DOCG, dry. Mionetto, La Marca, Bisol, or Nino Franco are all reliable. Avoid sweet prosecco labelled extra dry (which is sweeter than dry).
Why is the temperature important?
Warm puree flattens the bubbles instantly. Both ingredients must be fridge-cold for the drink to stay lively.
How strong is a Bellini?
About 7 to 8 percent ABV in the flute. Light. Sessionable for a leisurely afternoon.
Can I make Bellinis ahead of time?
Make the puree ahead. Combine the prosecco and puree to order. The wine goes flat within 5 to 10 minutes of opening.
What glass should I use?
A flute. The Harry's Bar version is always served in a flute. A coupe works visually but loses bubbles faster.
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