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- Flavor: Peach
- Type of glass: Champagne flute
- ABV: 7.7 %
- Year created: 1934
- Last updated: 09/16/15
- Added by
Recipe instructions for a Bellini:
To mix a Bellini cocktail use the following recipe instructions.
For our version of the Bellini, we prefer to use purée from white peaches in place of a nectar if possible.
- Chill a champagne flute with ice and pour it out when you are ready to pour the ingredients in the glass.
- Pour the peach purée into chilled flute.
- Gently add prosecco (a dry sparkling wine).
- Stir gently, and serve.
Enjoy your Bellini!
- The Bellini is believe to be invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. It is an Italian tradition to marinade a fresh peach in wine, and Cipriani took it one step farther using champagne with puréed peach flesh.
The Bellini's popularity is also reason for it being an IBA Official Cocktail, solidifying it's reputation as a well-known cocktail to many professional bartenders. The Bellini was a favorite of Noel Coward and Ernest Hemingway whenever they visited the bar.