This brunch staple dates back to the early 1990s, between 1934 and 1948.
Created of two simple ingredients, peach purée, and Prosecco, the Bellini is a fan favorite.
Giuseppe Cipriani, the founder of Harry’s Bar in Venice, Italy, created the cocktail. The pink-ish-colored drink was named the Bellini because it reminded him of a painting of a saint. This painting was done by 15th-century Venetian artist Giovanni Bellini.
The Bellini began as a seasonal drink item at Harry’s Bar and later, becoming popular at the bar’s New York counterpart. The cocktail is an official part of the IBA (International Bartenders Association).
The drink calls for puréed white peaches. In the original recipe, a few drops of raspberry juice were added to give a bright pink hue to the drink. Because white peaches can be hard to come by, often yellow peaches or peach nectar are substituted.
This charming cocktail is not only easy to make, but the result is delicious. Thirsty? Try making our favorite recipe for the Bellini cocktail.
- 4 oz. Prosecco
- 2 oz. White Peach Purée
Preparation: Pour white peach purée into a chilled flute or champagne glass. Top with Prosecco and stir gently. Garnish with a peach slice.