An Italian brunch staple.


  • Served in champagne flute
  • 7% ABV


Giuseppe Cipriani

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Prosecco 10.0cl 3.33oz
Peach puree 5.0cl 1.67oz
Use ounces
Use centiliters


  1. Pour peach puree into chilled glass.
  2. Add sparkling wine.
  3. Stir gently.


"In creating what was to become known as the bellini cocktail in 1948, my father was ... inspired by a painter. The 15th century Venetian painter Giovanni Bellini was often mentioned at home. I had no idea at the time that the pink glow my father had so admired in one of Bellini's paintings would be the inspiration for his famous cocktail.

Peaches are in abundance throughout Italy from June through September, and my father had a predilection for the white ones. So much so, in fact, that he kept wondering whether there was a way to transform this magic fragrance into a drink he could offer at Harry's Bar.

He experimented by pureeing small white peaches and adding some prosecco. Those who tested it gave it rave reviews ... He named it the bellini, and from that day on the pink champagne drink became part of the Harry's Bar culture.

~ Arrigo Cipriani, son of Giuseppe Cipriani

Variations include the Puccini (fresh mandarin juice), the Rossini (fresh strawberry puree), and the Tintoretto (fresh pomegranate juice).

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