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How To Make a Bellini

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• Invented in 1948 at Harry's Bar in Venice, the Bellini's name honors the sheer pink shades in the work of Italian painter Giovanni Bellini. It's also…more »Invented in 1948 at Harry's Bar in Venice, the Bellini's name honors the sheer pink shades in the work of Italian painter Giovanni Bellini. It's also a great drink to celebrate slightly lesser art forms—like, say, brunch. « less
• Added December 10, 2007

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This video has Easy Steps. | Show all steps » Print

You Will Need

• 1 oz cold, white peach puree
• 3 oz ice-cold prosecco (Italian sparkling white wine)
• A chilled champagne flute
• A long spoon

• 

  Step 1.

  Chill flute

  Chill the flute by placing it in the fridge or freezer a few hours ahead of time.

• 

  Step 2.

  Add peach puree

  Pour one ounce of peach puree into the chilled flute.

• White peach puree can be bought frozen year-round—easier than grinding and straining the pulp by hand—but substitute peach nectar in a pinch.

• 

  Step 3.

  Add prosecco

  Add three ounces of prosecco, pouring it slowly so the bubbles do not overflow.

• Harry’s Bar’s original recipe calls for Italian prosecco, but any dry sparkling white wine will do.

• 

  Step 4.

  Stir

  Stir the mixture gently, and raise a toast to Giovanni and his pinks.

• The original Bellini was only available from June through September, when Italian white peaches were in season.

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