The Bellini cocktail was invented by Giuseppe Cipriani, the founder of Harry’s bar in Venice, Italy somewhere between 1930’s and 40’s, and it was named after the Venetian painter Giovanni Bellini. The original cocktail is made with Prosecco and white peach purée, however, other variations exist with the most common one, where Champagne is used instead of Prosecco.
But let’s get a closer look to the original recipe…
- 60ml / 2 parts Prosecco
- 30ml / 1 part of fresh peach purée
Pour the peach purée into a chilled Champagne flute glass and add slowly the Prosecco. Stir a little bit and it is ready to serve. Otherwise, you may also pour some of the Prosecco in the glass, add the purée, stir a little bit and top again with the rest of the Prosecco. Give it another stir and it’s ready to serve.
Check here how the classic Bellini cocktail is made…