The classic peach Bellini was created by Giuseppe Cipriani, a bartender at Harry’s Bar in Venice. In 1948, this unique concoction of white peach nectar and northern Italy’s own sparkling prosecco wine was named the “Bellini” in honor of artist Giovanni Bellini.
The classic Bellini cocktail is a study in simplicity. It calls for just 2 ingredients: fresh white peaches and chilled prosecco wine. Over time, countless variations have emerged, including some with peach schnapps, French Champagne or raspberry liqueur.
This version is close to the original, but uses frozen yellow peaches rather than white. A simple syrup of 1 part sugar to 1 part water can be used to provide additional sweetness, if desired.
Simple Syrup: (optional)
½ cup sugar
½ cup water
1 bottle of Prosecco or other sparkling wine, chilled
2 fresh peaches, sliced or ½ bag frozen peaches, thawed
1 tablespoon fresh lemon juice
- In a small saucepan, heat ½ cup sugar and ½ cup water. Stir until sugar is completely dissolved.
- Remove from heat and cool.
- Add peach slices and lemon juice to a food processor and blend until smooth.
- Scoop 1 – 2 tablespoons of the peach puree and a drizzle of simple syrup into a chilled champagne flute.
- Fill glass half way with Prosecco and stir lightly to blend before filling glasses.