Peach Bellini Recipe

Peach Bellini recipe — The sophisticated brunch queen who makes champagne flutes feel fancy at 11am. Made with none. Originally from Italy.

I'm the elegant Italian who turned fruit puree into high society. I speak fluent bubbles and consider mimosas my amateur cousin. I prefer Venice over Vegas, but I'll gracefully elevate any occasion that needs a touch of peach-perfect class.

The original Bellini was created using white peaches specifically because their delicate flavor wouldn't overpower the Prosecco, and Giuseppe Cipriani insisted on using only perfectly ripe peaches from the Veneto region during summer months.

Giuseppe Cipriani invented the Bellini at Harry's Bar in Venice in 1948, naming it after the pink hues in Giovanni Bellini's paintings. He wanted to capture the essence of a Venetian summer in a glass.

Ingredients

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

Instructions

1. Pour peach puree into chilled champagne flute.
2. Slowly top with chilled Prosecco, pouring gently to preserve bubbles.
3. Gently stir once and garnish with fresh peach slice.

Category: cocktail | Difficulty: easy | Base spirit: none | ABV: 8.0-12.0%

Origin: Italy