How to Make a Bellini
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.
Up next in How to Make Sparkling Drinks (4 videos)
These sparkling cocktails and drinks will add a festive element to any party.
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
Steps
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Step 1
Chill flute
Chill the flute by placing it in the fridge or freezer a few hours ahead of time.
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Step 2
Add peach puree
Pour one ounce of peach puree into the chilled flute.
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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.
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Step 3
Add prosecco
Add three ounces of prosecco, pouring it slowly so the bubbles do not overflow.
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Harry's Bar's original recipe calls for Italian prosecco, but any dry sparkling white wine will do.
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Step 4
Stir
Stir the mixture gently, and raise a toast to Giovanni and his pinks.
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The original Bellini was only available from June through September, when Italian white peaches were in season.
