Peach Bellini
Bellini in peach season
Peach puree and Prosecco — the definition of approachable elegance. Peachy, sweet, dangerously easy to drink.
Ingredients
- 2 oz Peach Puree
- 3-4 oz Prosecco
Method
Pour peach puree or nectar into a champagne flute. Top with cold Prosecco. Stir gently. Garnish with peach slice.
Created by Giuseppe Cipriani at Harry's Bar, Venice. The drink was served there from 1948 onwards (some sources cite invention between 1934–1948; Difford's dates it to 1945). Named for 15th-century Venetian painter Giovanni Bellini, inspired by the drink's pink hue. The original recipe is Prosecco and white peach purée in a 1:3 ratio (per Cipriani's official guidance); modern versions add peach schnapps and lemon juice. Listed on IBA Contemporary Classics. White peaches are seasonal in Italy (May–September). The term "Peach Bellini" is a colloquial variant used to distinguish the original white-peach form from color variants like Rossini (strawberry) and Puccini (mandarin). (Per Cipriani official source; Difford's Guide #202; IBA Contemporary Classics list; Wikipedia)
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