A Bellini is a simple two-ingredient cocktail of fresh peach purée and Prosecco, created at Harry's Bar in Venice. The key to an authentic Bellini is mashing the peaches by hand or with a food processor—never a blender—to keep the drink smooth without aeration.
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Wash the peaches, and remove the pit.
Cut them into pieces and place in a bowl with a flat bottom.
Mash with a fork, potato masher, or food processor, but do not use a blender (as per Cipriani's instructions, as it will add air to the peach purée).
Pour the juice and purée into a measuring glass.
Add the purée to a jug and then pour in the Prosecco.
Stir gently, then pour into the glasses and serve immediately.
Bellini must be prepared and served immediately; do not store the finished cocktail. Peach purée can be refrigerated in an airtight container for up to 24 hours before mixing with Prosecco.
food processor or potato masher · measuring glass · cocktail jug or pitcher
A blender incorporates air into the peach purée, which creates an undesirable texture and cloudiness. Hand-mashing or a food processor preserves the smooth, silky consistency that defines an authentic Bellini.
No. Mix and serve immediately after combining the purée and Prosecco so the cocktail stays fresh and the Prosecco retains its carbonation.
White peaches with red skin are traditional and preferred for their delicate, sweet flavor. Organic peaches are recommended for best results.
Use about 1 oz of peach purée per cocktail, then top with 4 oz of Prosecco. Adjust to taste preference.
Prosecco DOC or DOCG is traditional. Dry Champagne or other dry sparkling wine can work, but the flavor profile will differ from an authentic Bellini.
