Bellini

A timeless two-ingredient Italian mixed drink made with champagne or prosecco and peach purée.

The sweet, fruity taste of peach purée works incredible with the crisp, slightly tart, bubbly notes of champagne or prosecco. The result is a lively, effervescent drink that perfectly balances sweetness and acidity.

The Bellini is said to have been created between 1934 and 1948 by the founder of a bar in Venice, Italy. Initially a seasonal specialty, the drink gained popularity in both Venice and New York after a French entrepreneur began shipping fresh white peach purée year-round. 

A classic Bellini features Prosecco and puréed white peaches, served in a tumbler-style glass. The original recipe reportedly included a splash of raspberry or cherry juice for a pink hue. However, due to the limited availability of white peaches and Prosecco, Bellinis worldwide are often made with yellow peach purée and Champagne, served in champagne flutes.

• Use white peaches
  If you want to make a traditional and classic Italian Bellini as they were intended to be made, you need to use white peaches as the base of your peach purée. White peaches bring a subtle, floral taste that perfectly plays off the crisp notes of Prosecco.

• Make your own peach purée
  We recommend using canned peaches because it’s the easiest and quickest way to make your peach purée. However, you can use frozen or fresh peaches too.
  
  If using canned peaches, strain them first but keep the syrup to one side in case you want to add some of the syrup later. Next, throw the peaches into a blender and blend on high until thick and smooth. Taste the mixture – if you want it sweeter, add a teaspoon or two of the canned syrup.
  
  If you’re using fresh peaches, boil them for about 40 seconds, then peel and pit before blending. There’s no need to add sugar, as fruit already contains sugar. However, after tasting the mixture, if you would like it sweeter, you can add a teaspoon of sugar. 

  There you have it – peach purée!

• Prosecco or Champagne
  The Bellini is an Italian drink traditionally made with prosecco. However, it’s common to find restaurants and bars around the world that use champagne to add a more luxurious twist. Keep it classic or go contemporary – whichever you prefer – it’s your drink.

• Yellow peaches
  Although an authentic Bellini from Italy uses peach purée from white peaches, yellow peaches are a great substitute due to their availability.If fresh yellow peaches aren’t available at your local grocery store, you’re likely to find yellow peaches frozen or canned. Yellow peaches offer a bolder taste and will result in a darker colored purée. Rest assured, they not only work perfectly as a substitute but many people even prefer their taste.
• Bellini-tini
  Here’s a peach-forward twist on a Bellini you need to try at your next event! A Bellini with vodka? You got it! As the name suggests, the Bellini-tini is a cross between a Martini and Bellini. It mixes vodka, white peach purée, peach liqueur and a dash of peach bitters.
  Here’s how to make a Bellini-tini.

• As Rico points out, contrary to popular belief, Bellinis should be served in tumbler glasses, not champagne flutes. Originally crafted in Italy with Prosecco, Bellinis were traditionally served in tumblers, not flutes. 
• No garnish required – the bubbles offer enough celebration!
  
• If you really want to garnish your Bellini, you could go with a peach slice and/or a sprig of fresh mint.