04 Mar Bellini

Bellini /bəˈlēnē/ (noun) – A sweet cocktail that possesses the power to mentally teleport you to the balcony of an Italian villa, feeling a delightful breeze in the air.

Born 1948 in Harry's Bar, Venice, Italy.

Born 1948 in Harry’s Bar, Venice, Italy.

When you think of the classic brunch cocktail, you think of the mimosa. But Miss Mimosa has a prettier and more refined cousin in the Bellini. A simple mix of Italian Prosecco and white peach puree was first served in 1948 at Harry’s Bar in Venice, Italy by founder Giuseppe Cipriani. Marinating white peaches in sparkling wine was a long-existing Italian tradition. Cipriani transformed the tradition into a sweet cocktail that can be enjoyed by heavy and light drinkers alike. The name of the drink was inspired by famous painter Giovanni Bellini. Cipriani admired one of Bellini’s works that depicted colors matching the soft pink hue of the cocktail. The original recipe was said to include a small amount of cherry or raspberry juice to enhance the rose color. While peach season is only from May to September, a French entrepreneur presented a fresh-freeze method, making it possible to preserve white peach puree and keep the Bellinis pouring year round. Serve up a batch to add Italian flair to brunch service or celebrate with sparkle on the cocktail menu.


1 part (2oz) white peach puree (approx. 1 pureed peach)

2 part (4oz) Prosecco (extra dry sparkling wine can be used as a substitute)

Pour the peach puree into the bottom of a champagne flute and gently fill with Prosecco. Do not stir. Garnish with a peach slice or sugared rim for additional sweetness.



Photo Credit: Cipriani website

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