This refreshing cocktail was first served in Harry’s Bar in Venice, Italy, sometime in the 1930s or ’40s. Named after the Renaissance artist Giovanni Bellini, this beautifully hued beverage is traditionally made with white peaches. If you can’t find white peaches, regular peaches will do.
Bellinis make the perfect beverage for brunches and New Year’s or other celebrations.
Bellini
Course: BeveragesCuisine: ItalyThis refreshing cocktail was first served in Harry’s Bar in Venice sometime in the 1930s or ’40s. Named after the Renaissance artist, it is traditionally made with white peaches.
Ingredients
White peaches, pitted and chopped — 2 large
Prosecco or other sparkling white wine — 1 bottle
Directions
- Puree the peaches in a blender and strain through a sieve. Should make about 1 cup of puree.
- Add the peach puree to a pitcher. Pour in the chilled proscesso and stir gently to mix. Serve in tall glasses or champagne flutes.
Bellini Notes and Variations
- Single Portion: Put 2 ounces of peach puree into the bottom of a tall glass or champagne flute and pour over 4 ounces of prosecco.
- Non-Alcoholic Bellinis: use sparkling fruit juice or seltzer water in place of the prosecco.
- Peaches are not always in season. If you are making bellinis in the winter, it may be better to use frozen peaches or peach nectar.
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