Bellini cocktail recipe

The Bellini may be one of the simplest cocktails in the world, but it’s still one of the most satisfying. As the story goes, it was invented in 1948 at the famous Harry’s Bar in Venice, Italy, which boasts legendary writers Ernest Hemingway and Truman Capote among its former clientele. The bar’s owner Giuseppe Cipriani  named the Bellini for its colour, which reminded him of a toga worn in a painting by Ventian artist Giovanni Bellini.

The Bellini is the ultimate solution to Venice's stifling summer heat, with prosecco and peaches providing an unbeatable combination. Giovanni’s son Arrigo claims that his father loved Italy’s white peaches and wanted to find a way to emulate them in liquid form, and so the Bellini was born. Although it can now be enjoyed year-round, it was originally only available during the short peach season, which lasted from June to September. These days, it’s an easy-to-make refreshment that’s perfect for parties and, much like the Mimosa, tastes as good at brunch as it does before dinner.

When it comes to making a great Bellini, good prosecco is important, but the real key is quality fruit. You can, of course, use pre-made peach puree that comes in a can or pack, but if peaches are in season and you have the time, the better the fruit, the better the Bellini. 

A white peach is the classic option, but a yellow peach will do the job just fine and give the Bellini a lovely golden hue. What’s most important is the ripeness because an unripe peach won’t deliver the same flavour. Look for peaches that have a bit of give or that are soft.

When it comes to making the peach puree, the easiest option is to simply blend the peaches. While our recipe uses this method, you can up your game and channel the classic Venetian recipe by peeling the peaches first. There are plenty of ways to peel a peach, but the best way is to boil a pot of water, slice a shallow ‘X’ on the bottom of the peach, then place the peach in the water for 10 seconds or so. Take it out, transfer it to ice-cold water, then peel the peach by hand and the skin should slip right off. 

Alternatively, if peaches aren’t available – or you love a shortcut – grab a tin of peaches and simply blitz the lot together. 

If this you love mixed drinks featuring bubbles, check out our round-up of the best sparkling-wine cocktails – they’re all super easy and perfect for groups.