Refreshing Peach Bellini: The Classic Italian Summer Cocktail

The Bellini stands as a renowned Italian cocktail traced back to its creation in Venice, Italy, between 1934 and 1948 by Giuseppe Cipriani, the founder of Harry’s Bar. Its name, Bellini, was inspired by the distinctive pink hue reminiscent of a saint’s toga in a painting by 15th-century Venetian artist Giovanni Bellini. Traditionally crafted with white peach puree and Prosecco, this concoction, famously known as the Peach Bellini, epitomizes the essence of this Italian delight.

Variations:

A popular spin on the Bellini is the Strawberry Bellini, also known as Rossini, incorporating luscious strawberry puree.

Bellini vs Mimosa:

Distinguishing itself from the Mimosa, the Bellini features Italian sparkling white wine (Prosecco) blended with fresh peach puree, while the Mimosa consists of French sparkling white wine (Champagne) and orange juice.

Here, we provide insights into the ingredients used and the method of preparation. For precise measurements and comprehensive instructions, please refer to the printable recipe card below.

Peach Puree: Traditionally made with white peaches, yellow peaches can be a suitable alternative. Due to potential lack of sweetness, add a small quantity of sugar and lemon juice to enhance the flavor of the peach puree.

Prosecco: An Italian sparkling white wine that ideally complements this drink. Although Prosecco is recommended for authenticity, alternatives like Cava or Champagne (Spanish or French sparkling white wines respectively) can be substituted. Opt for dry (Brut) Prosecco for a slightly tart taste rather than a sweet variety.

Additional Additions:

To enhance potency, consider adding 1 tablespoon of vodka, peach schnapps, vanilla vodka, or white rum to elevate the strength of the cocktail.
Frozen Variation:

Utilize frozen peaches to achieve a thicker, slushie-like consistency in the drink.
Canned Peaches Substitution:

In the absence of fresh peaches, canned peaches can serve as an alternative. Avoid adding extra sugar and adjust lemon juice as needed to balance sweetness.
Non-Alcoholic Version:
Step-by-step instructionsFor a mocktail version, substitute sparkling water or seltzer for the wine.
Prosecco to Peach Puree Ratio:

While the traditional ratio suggests 1 part peach puree to 2 parts Prosecco, a personal preference might lean towards a sweeter taste. A ratio of 1:1 1/2 to 1:2 (peach puree to Prosecco) might suit those with a preference for sweeter Peach Bellinis.
Tip for Pouring Prosecco:

Given the effervescence of Prosecco, it’s challenging to measure precisely. Instead of fixating on the ratio, slowly pour the Prosecco into the glass, allowing bubbles to settle before adding more, until achieving the desired taste and consistency.