What makes the Bellini truly special is its perfect balance of fruit and bubbles, creating a drink that’s both refreshing and sophisticated. Unlike its cousin, the mimosa, which uses fruit juice, the Bellini relies on smooth fruit puree, creating a more luxurious mouthfeel and concentrated flavor. When fresh peaches are in season, making Bellinis becomes almost mandatory for anyone who appreciates the finer things in life.
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Why This Recipe Works
The genius of the Bellini lies in its simplicity and the quality of its ingredients. Fresh peach puree provides natural sweetness and a velvety texture that commercial juices cannot match. The gentle effervescence of Prosecco (rather than aggressive champagne) allows the delicate peach flavors to shine without being overwhelmed by alcohol or excessive bubbles.
The technique of adding puree first, then topping with sparkling wine, creates beautiful layers that slowly blend as you drink, providing an evolving flavor experience with each sip.
The Legendary Origins
The Bellini’s creation story is as romantic as the drink itself. Giuseppe Cipriani, founder of Venice’s famous Harry’s Bar, reportedly invented this cocktail in the 1940s, inspired by his love of peaches and the pink hues in a Giovanni Bellini painting. Whether this tale is entirely accurate matters less than the undeniable impact, the drink had on the world of sophisticated cocktails.
Harry’s Bar became the gathering place for literary luminaries like Ernest Hemingway, Truman Capote, and Orson Welles, who helped spread Bellini’s fame worldwide. Today, it graces brunch menus from New York to Tokyo, a testament to its timeless appeal.
Ingredients
- Fresh peach – Provides the signature flavor and creamy texture (white peaches preferred for authentic taste)
- Chilled Prosecco or champagne – Creates the elegant effervescence and alcohol base
How to Make a Bellini
- Wash, core, and peel the peach and puree in a blender.
- Add one tablespoon of the puree in a champagne flute glass and top off with champagne.
- Stir gently and serve.
Harry’s Bar Bellini Recipe – Classic Peach Brunch Drink
Ingredients
- 1 peach (white peach if available)
- 6 ounces champagne chilled
Instructions
- Wash, core, and peel the peach and puree in blender. Add one tablespoon of the puree in a champagne flute and top off with champagne, mix and serve.
Nutrition
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Love this post! I love fruity drinks and I make your sangria often. I never use champagne for anything because I think it overpowers the drink! Proceseco is my choice! Thank you for all the recipes in this post!
I’m trying to make a cocktail party with my friends and we each bring a different one. For this drink what champagne works best?
Do you and your friends like it sweet or not is the question I would pose. I would use an inexpensive sparkling wine (this is a champagne style of wine not made in the region of champagne.) If your taste goes for sweet drinks, purchase a sparkling wine that is sweeter. If not make sure it is dry/brut. If you must use a Champagne Costco sells a reasonably priced Kirkland brand of champagne that is decent, (if I recall they do not sell a demi-sec version.)
I had this at Harry’s in Venice. Very good and very overpriced. Make them yourself.
Made these for a brunch I hosted and they were the hit of the party! Great recipe and simple! I will be making these again!