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Bellini cocktail decorated with fresh peach puree and prosecco
Elegant sparkling cocktail made with fresh white peach purée and Prosecco

Classic Bellini Cocktail

Author: Flavelo
Recipes Drinks
Venice, 1948, Harry's Bar. Giuseppe Cipriani created this drink, whose pinkish hue reminded him of the toga in a painting by Renaissance painter Giovanni Bellini. The secret is the meeting of white peach flesh and Prosecco bubbles: the fibres of the fruit purée 'catch' the carbon dioxide, providing a frothy, fragrant experience.
🕒 Prep Time 5 mins
⌛ Total Time 5 mins
🍽️ Servings 1 servings
🔥 Calories 140 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Champagne flute
  • Bar spoon or long-handled spoon

Allergen Information

⚠️ Sulphur dioxide

Instructions

1 ✓

Pour the cold peach purée into the bottom of the glass.

Tip: Ingredient temperature is critical: if not cold enough, the drink loses its fizz quickly.
2 ✓

Slowly pour in the Prosecco in stages. Wait for the foam to settle, then pour more.

Tip: Slow pouring prevents sudden loss of carbonation.
3 ✓

Gently lift (stir) the drink from bottom to top with a spoon.

Tip: Don't stir round and round wildly, or the bubbles will go.

Recipe FAQ

Why did the drink overflow?
The fibres in fruit puree act as nucleation points for carbon dioxide, causing sudden foaming. Tilt the glass and pour very slowly!

Ingredients

  • 60 ml White peach purée (chilled)
  • 120 ml Prosecco (ice cold)