Few aperitivo cocktails are as widely celebrated as the Bellini, an IBA-recognized Contemporary Classic that joins peach with sparkling wine. The original calls for fresh white peach purée gently combined with chilled sparkling wine in a flute, though peach schnapps serves as a common substitute. Light and effervescent at roughly 11 percent ABV, it leans fruit-forward while the wine contributes a crisp, dry counterpoint. Stirred gently to preserve the bubbles and served without garnish, it remains a staple of brunch and aperitivo service, its pale blush color and soft peach aroma as characteristic as its taste.
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Bellini
Ingrédients
- Champagne 6 oz
- Peach schnapps 1 oz
Instructions
Pour peach purée into chilled flute, add sparkling wine. Stir gently.
Le Bellini est un « Contemporary Classic » reconnu par l'IBA qui marie la douceur du schnaps à la pêche à l'élégance du champagne dans une flûte, créant l'un des cocktails de brunch et d'apéritif les plus célébrés au monde. Avec 10,92 % vol., il est léger, effervescent et résolument fruité — un équilibre parfait entre la richesse de la pêche et la sécheresse vive du vin mousseux. La recette originale utilise de la purée de pêche blanche fraîche, bien que le schnaps à la pêche soit largement utilisé comme substitut pratique.
History & Origins
The Bellini was created in 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and named after the Venetian Renaissance painter Giovanni Bellini. The drink's distinctive pink-gold color reminded Cipriani of the shade in one of Bellini's paintings. It became a signature of Harry's Bar and was popularized internationally through the restaurant's fame, becoming an IBA Contemporary Classic.
Tasting Notes
Aroma: Fresh ripe peach and the yeasty, citrusy scent of Champagne. Palate: Sweet peach flavors mingle with the dry minerality and effervescence of the Champagne, creating a light, refreshing balance; the bubbles carry the peach sweetness elegantly. Finish: Clean, dry, and lingering, with a pleasant peach fade.
Pro Tip
Pour the peach element into the chilled flute first, then add the Champagne slowly, tilting the glass to prevent excessive foam and preserve the bubbles.
Techniques utilisées
Frequently Asked Questions
What are the classic ingredients in a Bellini?
A traditional Bellini consists of fresh white peach purée and Prosecco in a roughly 1:3 ratio. The IBA recipe calls for 2 parts peach purée to 6 parts chilled Prosecco, poured gently to preserve the bubbles. Some recipes add a small amount of lemon juice or raspberry juice for colour.
What glass is a Bellini served in and how is it garnished?
The Bellini is served in a chilled Champagne flute, which shows off its signature peachy blush colour and keeps the Prosecco effervescent. It is typically ungarnished, though a thin slice of fresh peach on the rim is a popular modern flourish. The drink is never stirred — the Prosecco is poured over the purée and allowed to blend naturally.
Where did the Bellini originate?
The Bellini was created by Giuseppe Cipriani at Harry's Bar in Venice, Italy, around 1948. Cipriani named the cocktail after the 15th-century Venetian painter Giovanni Bellini, whose works feature a distinctive pinkish-gold hue reminiscent of the drink. It became an international sensation and remains Harry's Bar's most famous creation.
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