Bellini
A sparkling Italian classic combining peach purée and Prosecco. Light, elegant and refreshing with soft peach fruitiness and a crisp sparkling finish.
Bellini Recipe
- Peach purée 50 ml
- Prosecco 100 ml
- Fresh peach 1 slice
Make it properly
- Chill the Champagne flute and both liquid ingredients before making the drink.
- Add 50 ml peach purée to the chilled glass.
- Slowly pour in 100 ml well-chilled Prosecco.
- Stir very gently just enough to combine the peach and sparkling wine without losing too much carbonation.
- Garnish with a thin fresh peach slice and serve immediately.
WHAT MAKES A GOOD BELLINI?
A good Bellini should taste fresh and peach-forward while remaining light, elegant and sparkling.
The peach purée provides soft fruitiness and texture, while the Prosecco brings acidity, freshness and bubbles. Neither ingredient should dominate.
Temperature is especially important because a Bellini is not normally served over ice. Both the purée and Prosecco should therefore be properly chilled before mixing.
The finished drink should feel fruity rather than sweet, smooth rather than thick, and lively rather than heavy.
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BELLINI: RECIPE, INGREDIENTS & TIPS
A practical guide to making a classic Bellini, from choosing the right peach purée and Prosecco to achieving the right balance of fruit, texture and sparkling freshness.
THE BEST INGREDIENTS FOR A BELLINI
The Bellini contains only two main ingredients, which means their quality makes a noticeable difference.
For the peach component, Drinkero recommends Le Fruit de Monin Peach Purée. Its smooth consistency and ripe peach character make it easy to combine with sparkling wine while providing the fruitiness and texture needed for the cocktail.
For the sparkling wine, we recommend Corte Delle Calli Prosecco Extra Dry DOC Treviso. Its fresh bubbles and gently fruity character complement the peach particularly well.
Finish the drink with a thin slice of fresh peach. The garnish adds fresh fruit aroma and gives the Bellini a clean, elegant presentation.
HOW TO BALANCE A BELLINI
The foundation of our Bellini is 50 ml peach purée and 100 ml Prosecco.
This 1:2 ratio gives the peach enough presence without making the cocktail too thick.
Too much purée can make the Bellini heavy and overly sweet. Too little can leave it tasting mainly of sparkling wine.
The Prosecco should remain the lighter, sparkling part of the drink, while the peach gives it its distinctive soft fruit character.
Our ratio creates a Bellini that is peach-forward, smooth and refreshing with plenty of sparkling freshness.
THE STORY BEHIND THE BELLINI
The Bellini was created at Harry’s Bar in Venice by Giuseppe Cipriani in the mid-20th century.
The original drink combined fresh white peach purée with sparkling wine, creating a pale peach-coloured cocktail that became one of Venice’s best-known aperitifs.
Its name was inspired by the colours found in paintings by the Venetian Renaissance artist Giovanni Bellini.
From Venice, the cocktail spread internationally and became especially associated with brunch, aperitivo and warm-weather drinking.
Its lasting appeal comes from its simplicity: peach and sparkling wine, properly chilled and carefully balanced.
TECHNIQUE: POUR GENTLY & PRESERVE THE BUBBLES
A Bellini does not need shaking or vigorous stirring.
Start with a chilled glass and cold ingredients. Add the peach purée first, then slowly pour in the Prosecco.
Pouring gradually helps control the foam and makes it easier to combine the thicker purée with the sparkling wine.
Stir only once or twice with a bar spoon if necessary. Too much stirring releases carbonation and makes the finished drink flatter.
Serve immediately after mixing.
HOW TO SERVE A BELLINI
Serve the Bellini in a chilled Champagne flute.
The drink should be served without ice, so keeping the ingredients cold beforehand is essential.
Garnish with a thin fresh peach slice placed neatly on the rim of the glass.
The Bellini is best served immediately while the Prosecco is still lively and sparkling.
Serving options:
- Classic: Champagne flute + fresh peach slice
- Minimalist: Champagne flute with no garnish
- Aperitivo style: Thin peach slice on the rim
- Coupe style: Serve in a chilled coupe for a wider, more aromatic presentation
Questions about the Bellini
What is a Bellini made with?
A classic Bellini combines peach purée and sparkling wine, traditionally Prosecco.
What peach purée should I use?
Drinkero recommends Le Fruit de Monin Peach Purée for its smooth consistency, ripe peach character and easy mixing.
What Prosecco should I use?
Drinkero recommends Corte Delle Calli Prosecco Extra Dry DOC Treviso. Its fruity, gently soft style works particularly well with peach.
What is the correct Bellini ratio?
Our recipe uses 50 ml peach purée to 100 ml Prosecco, giving a 1:2 ratio.
Does a Bellini contain peach schnapps?
A classic Bellini does not require peach schnapps. Peach purée provides the fruit character, while Prosecco supplies the sparkling element.
Should a Bellini be served with ice?
No. The cocktail is traditionally served without ice, which is why both ingredients should be properly chilled beforehand.
Should a Bellini be shaken?
No. Shaking would destroy the carbonation. The Bellini should be built gently in the serving glass.
Is the Bellini an official IBA cocktail?
Yes. The Bellini is included in the International Bartenders Association’s official cocktail list as a Contemporary Classic. See the IBA’s official Bellini recipe for the classic specification.