Bellini Cocktail Recipe

By Steve Kilcullen Jump to Recipe

Luscious, sweet, bubbly and peachy, the Bellini is the ideal cocktail for any special occasion.

Harry’s Bar in Venice, Italy has a fascinating origin. It was opened in 1931 by bartender Giuseppe Cipriani, who used to work at the Hotel Europa. Legend says that there he became friendly with a wealthy American named Harry Pickering, who was a regular at the bar. One day, Pickering stopped showing up to have his usual cocktails. When Cipriani asked why, Pickering confided that his family had found out about his favorite pastime, drinking booze, and severed his finances. Harry was broke. Giuseppe’s heart went out to his friend and he lent him 10,000 Italian lire.

Cipriani’s generosity came back around to him two years later. Harry had returned to the bar and ordered himself a drink. To pay for it, he gave Giuseppe the 10,000 lire he had lent him… plus 40,000 more. Enough money to open his own establishment. The bartender could only think of one name to call this new spot… Harry’s Bar.

And Harry’s Bar isn’t just a famous place to have a tipple. It also boasts the creation of the iconic Bellini cocktail. A rich mixture of peach purée and prosecco, the bubbly concoction was born sometime between the 1930s and 1940s. Cipriani gave the drink its name after the color reminded him of a saint’s toga in a painting by 15th-century Venetian painter Giovanni Bellini.

Initially only a seasonal drink, its popularity soon demanded that it be available all year long. This also eventually gave way to the Bellini being listed as a “Contemporary Classic” IBA Official Cocktail by the International Bartenders Association.

What is the Best Alcohol to Use in a Bellini Cocktail?

I like to be as traditional as possible when making any drink. Most are rooted in some very interesting history, and the Bellini is no different. Being an Italian creation, the obvious choice of alcohol is a chilled, fizzy prosecco. Since we’re mixing this with fresh peach purée, I’d recommend a crisp, extra-dry bottle of bubbly, but you can always substitute that with a Brut Rosé or Blanc de Noir, depending on your palate.

What kind of glassware and garnish is used for a Bellini?

A long, tall, and chilled champagne flute will comfortably carry your Bellini, as well as the peach slice for garnish.

Is this the same as a Mimosa?

No. The Mimosa uses orange juice, while the peach purée in the Bellini gives a completely different flavor profile and texture.

Bellini Cocktail Variations

Some of the simplest cocktails are often the most delicious… and flexible. The Bellini has quite a few different versions that are often as simple as adding or changing one ingredient. Pop the cork on your next bottle and give some of these refreshing and memorable mixtures a whirl.

• Puccini – Instead of peach purée, use mandarin oranges.
• Rossini – Combine prosecco with strawberry purée for a red and sweet surprise.
• Tintoretto – Mix your fizzy with pomegranate juice at your next brunch for an eye-opening experience.
• French 75 – Gin, sugar, lemon juice, and champagne come together for a stronger treat.