Peach Bellini co*cktail recipe (2024)

How many restaurants become famous because of a simple co*cktail? Harry’s Bar in Venice, Italy is one of them. The Peach Bellini recipe is simple: white peach puree, Prosecco and a bit of raspberry or cherry juice for that signature pink glow.

Peach Bellini co*cktails

In 1931, Giuseppe Cipriani opened Harry’s Bar in a stone building along a canal near Piazza San Marco in Venice, Italy. Sometime between 1934 and 1948 he created a co*cktail with a distinct pink color that reminded him of the hue of a saint’s toga in a painting by Venetian artist, Giovanni Bellini. Thus the name: Peach Bellini.

I’ve tried many a Peach Bellini Recipe to come up with my favorite (work, work, work 😉 ), and this is it! Many modern versions of the Bellini leave out the raspberry or cherry juice, replacing it with lemon juice and sugar. But I love that classic pink blush! So I skip the lemon juice and sugar and add a few fresh raspberries instead. It’s easy to puree them along with the peaches – they add a pop of color and just the right amount of sweetness.

Prosecco, from Italy’s VenetoandFriuli Venezia Giuliaregions, is the sparkling wine of choice for Peach Bellinis (and for the Campari Spritz). There’s no need to splurge on an expensive variety, but do choose one that’s tasty enough to drink on its own.

White peaches can be a challenge to find. Keep an eye out for them, but know that yellow peaches work well too. The key is that the peaches are sweet and ripe when you’re ready to make co*cktails. I like to buy hard peaches a few days in advance and let them ripen on a windowsill. Unripe peaches are sturdier in transit and less likely to be bruised.

Tips on Managing Foam

It’s easy to pour or stir Peach Bellini co*cktails too fast, causing the Prosecco to foam over the top. Here are a few tips for controlling the bubbles:

1. Make sure that everything is cold: fruit puree, Prosecco, and, ideally, your flute glasses.
2. Open your Prosecco 10 to 15 minutes before you plan to pour the co*cktails, keeping it refrigerated. This will reduce the foam, but still leave plenty of carbonation.
3. If you’re making several Peach Bellinis at once, combine measured amounts of the fruit puree and Prosecco in a glass wine carafe and gently stir. Fill the glasses in a few small pours to maintain the consistency of each co*cktail.

More Craft co*cktail Recipes to Try!

• French 75 co*cktail (A super refreshing champagne co*cktail!)
• My Blackberry Margarita Recipe (Made with no-cook, fresh Blackberry Syrup.)
• The Last Word co*cktail (Made with herbaceous Chartreuse liqueur!)
• Rhubarb co*cktail (With a rosemary infused simple syrup!)
• Boulevardier co*cktail (Think of a Negroni, but with whiskey instead of gin!)
• Campari Spritz (Another favorite that we discovered in Venice, Italy! Can be made with Aperol instead of Campari.)

How to Make A Peach Bellini

Step 1: Combine diced and peeled raw peaches with fresh raspberries and water in a blender pitcher; Blend until smooth. Strain puree through a fine sieve.

Step 2: Pour 2 ounces peach and raspberry puree into a flute glass, top with a little Prosecco. Stir gently. Top off with more Prosecco. Serve.

Peach Bellini Recipe Video