Bellini Cocktail: Venetian Peach Purée & Prosecco Sparkler

The Bellini cocktail combines peach purée and Prosecco in one of Italy's best-known sparkling drinks. Peach gives the cocktail soft stone-fruit flavor and texture, while chilled Prosecco adds acidity and lively carbonation. With only two ingredients, the Bellini depends on good fruit, cold sparkling wine, and gentle handling.

Born in Venice

The Bellini was created by Giuseppe Cipriani at Harry's Bar in Venice in 1948. Cipriani named the drink after Venetian painter Giovanni Bellini, reportedly inspired by the cocktail's pale peach-pink color. The combination became closely associated with Venice and remains part of the IBA's official cocktail list.

What You'll Need

Ingredients

• Peach purée: Provides the Bellini's signature stone-fruit flavor, color, and soft texture. White peach purée is the traditional choice.
• Prosecco: Adds crisp acidity, fruit notes, and the bubbles that keep the peach from feeling heavy.

Substitution tip: If white peaches are unavailable, a good-quality peach purée is the closest practical option. A dry Italian sparkling wine can replace Prosecco, although the finished drink will differ from the classic specification.

Equipment

• Champagne flute
• Mixing glass
• Bar spoon
• Ice

Why the 2:1 Ratio Works

Twice as much Prosecco as peach purée keeps the Bellini sparkling rather than thick or overly sweet. The purée gives the drink enough fruit to be distinctive, while the wine provides acidity, dryness, and carbonation. Gentle stirring integrates the two without unnecessarily flattening the Prosecco.

Substitutions & Variations

• Fresh white peaches: Purée ripe, peeled white peaches for the most traditional fruit base.
• Yellow peach variation: Yellow peach purée works when white peaches are unavailable, but the flavor and color will be slightly different.
• Other sparkling wine: A dry sparkling wine can substitute for Prosecco when necessary.
• Other fruit purées: Raspberry or strawberry can create a sparkling fruit cocktail, but it is no longer a classic Bellini.

Helpful Tips

• Chill the Prosecco, peach purée, flute, and mixing glass before starting.
• Use ripe peaches when making fresh purée so you do not need extra sweetener.
• Stir only enough to combine the ingredients. Excessive stirring releases carbonation.
• Serve immediately after mixing while the Prosecco is still lively.
• If making several Bellinis, keep the peach purée chilled and prepare each drink close to serving time rather than combining a large batch of Prosecco in advance.