Bellini Recipe

Bellini recipe — The elegant Italian who makes brunch look effortless while secretly judging your mimosa. Made with none. Originally from Italy.

I'm sophisticated without being pretentious, like that friend who knows which fork to use but won't make you feel bad about it. I prefer quality over quantity and believe life's too short for bad Prosecco. I'm low-maintenance but high-class, and I make everything feel like a celebration in Venice.

The original Bellini was created using white peaches from the Veneto region that were so perfectly sweet, Giuseppe Cipriani refused to use any other variety. The drink's signature pink hue reminded him of a toga in a Giovanni Bellini painting, hence the name.

Giuseppe Cipriani invented this peachy perfection at Harry's Bar in Venice between 1934-1948. He wanted to capture the essence of Italian summer in a glass, combining fresh peach purée with crisp Prosecco for visiting aristocrats and artists.

Ingredients

• 1 oz white peach purée (fresh or high-quality bottled)
• 4 oz Prosecco (chilled)
• 1 slice fresh peach (for garnish)

Instructions

1. Pour peach purée into chilled champagne flute.
2. Slowly top with Prosecco, pouring gently down the side of the glass.
3. Gently stir once with a bar spoon to combine.
4. Garnish with fresh peach slice on the rim.

Category: cocktail | Difficulty: easy | Base spirit: none | ABV: 9.0-12.0%

Origin: Italy