Prosecco Cocktail: Easy Bellini cocktail recipe

A Bellini cocktail is a refreshing, classic Italian drink known for its light, fruity taste and warm pastel color.

This guide will take you through the ingredients, step-by-step instructions, and variations to make the perfect Bellini.

What is a Bellini cocktail?

A Bellini is a classic cocktail from Venice, Italy, made with sparkling wine (typically Prosecco) and peach purée.

It was created in Harry’s Bar in Venice, Italy sometime between 1934 and 1948.

It is named after the Renaissance painter Giovanni Bellini because its inventor, Giuseppe Cipriani, thought the unique pink color of the drink was reminiscent of a Bellini painting.

This drink is light, bubbly, and slightly sweet, ideal for brunch or a special occasion.

Ingredients you need for a Bellini

To make a traditional Bellini, you will need the following ingredients:

Fresh, ripe peaches or high-quality peach purée

Fresh Peaches: Fresh, ripe peaches are the heart of a classic Bellini.

They provide the sweet, fragrant, and slightly tart flavor that makes the drink unique.

The peach purée adds a natural, vibrant fruitiness that pairs well with sparkling wine, creating a refreshing, smooth texture.

For best results, use ripe, juicy peaches at peak season, as they enhance the overall taste and aroma of the Bellini.

Bellinis are usually made with regular (yellow) peaches, but you can also use white peaches if you prefer.

In fact, the original and classic recipe for a Bellini is Prosecco and white peach puree,  but ripe, white peaches can be difficult to source.

White and yellow peaches each bring unique flavors and visual appeal to a Bellini.

White peaches are sweeter and less acidic, creating a softer, more delicate taste.

The pale flesh gives the Bellini a lighter, paler color.

Yellow peaches are more acidic in flavor which adds a hint of tartness that brightens the drink.

Visually, yellow peaches give the Bellini a richer, golden hue.

Personally, I prefer the tartness that yellow peaches bring to this drink.

Peach Purée: If fresh peaches are unavailable, high-quality peach purée is a convenient alternative.

This purée should be unsweetened and smooth to maintain the authentic taste and texture of the Bellini.

Peach purée delivers that rich, fruity base that blends with the bubbles of the sparkling wine.

Prosecco (Italian sparkling wine)

Prosecco, an Italian sparkling wine, adds the signature fizz to a Bellini.

Its light, fruity, and floral notes complement the peach purée, balancing the sweetness with a hint of acidity.

A dry or extra-dry Prosecco works best, providing a crisp, refreshing quality that enhances the peach flavor without overpowering it.

Avoid sweet sparkling wines as they may make the cocktail too sugary for most people.

Optional garnish: Fresh peach slices

A thin slice of fresh peach adds a visual touch to the Bellini, making it look even more inviting.

While optional, it enhances the drink’s appeal and gives a hint of fresh peach aroma as you sip.

How to make fresh peach purée

Peel and slice fresh peaches if using whole fruit.

For easier peeling, blanch peaches in boiling water for about 30 seconds, then transfer them to ice water.

Blend the peach slices in a blender or food processor until smooth.

Strain the purée through a fine mesh sieve for a smoother consistency.

Chill the purée before using it in your cocktail to keep the drink cold.

How to make a Bellini cocktail

Pour the peach purée into a Champagne flute.

Add chilled Prosecco to the flute. Tilt the glass and pour slowly to preserve the bubbles.

Stir gently with a spoon to combine the ingredients without losing the fizz.

Garnish with a peach slice if desired and serve immediately.

Tips for the perfect Bellini texture

Even though the Bellini only has 2 ingredients, it can still go wrong if it isn’t made correctly.

Here are some tips to ensure the perfect Bellini every time:

Use cold ingredients: Make sure the Prosecco and peach purée are both well chilled for a refreshing Bellini.

Gently mix: Stir slowly to avoid flattening the bubbles, which keeps the drink light and fizzy.

Serve fresh: Bellinis are best when freshly made.

Avoid making them in advance as they may lose their sparkle.

Best glassware for serving Bellinis

Serve your Bellini in a Champagne flute to keep the bubbles intact.

The tall, narrow shape of the flute helps maintain the fizziness and enhances the visual appeal of the drink.

If you don’t have a Champagne flute, serve in a white wine glass.

Perfect aperitifs and nibbles to serve with a Bellini cocktail

A Bellini’s light, fruity taste pairs best with fresh, flavorful appetizers that don’t overpower it.

Here are some ideal nibbles to serve alongside Bellinis for a tasty and elegant spread.

Prosciutto-Wrapped Melon

The salty, savory taste of prosciutto complements the Bellini’s sweetness, while fresh melon adds a juicy texture.

This simple bite is refreshing and easy to prepare, making it a great choice for any gathering.

Smoked Salmon Crostini

Top small slices of toasted baguette with smoked salmon for a sophisticated, lightly salty pairing.

The delicate flavor of salmon balances the sweetness of the Bellini without overshadowing it.

Tomato and Basil Bruschetta

Fresh tomato and basil bruschetta brings a burst of garden-fresh flavor to the table.

The acidity of the tomatoes and the aromatic basil enhance the fruitiness of the Bellini for a refreshing combination.

Cheese Board with Brie or Burrata

Creamy cheeses like Brie or Burrata add a rich contrast to the Bellini’s bubbles.

Pair with crackers or fresh fruit for a light, satisfying bite that complements the drink’s texture.

Bellini variations to try

Switch up your Bellini with these simple variations:

Mango Bellini: Substitute peach purée with mango purée for a tropical twist.

Raspberry Bellini: Use fresh raspberry purée instead for a tart and vibrant red version.

Frozen Bellini: Blend the peach purée with ice for a refreshing frozen cocktail.

Serving and storing your Bellini

Bellinis are best enjoyed fresh, so serve immediately.

Bellinis don’t store well, as the sparkling wine will lose its fizz.

Frequently asked questions about Bellinis

Can I use frozen peaches to make a Bellinis cocktail? 

Yes, frozen peaches work well.

Thaw them before blending to create a smooth purée.

What’s the difference between a Bellini and a Mimosa? 

A Bellini uses peach purée and Prosecco, while a Mimosa is made with orange juice and Champagne.

Can I use Champagne instead of Prosecco? 

Bellini is traditionally made with Prosecco, but it can be made with Champagne or any sparkling wine – Crémant, Cava etc.

Prosecco is traditional for its light, fruity notes.

Champagne will give a slightly different taste and it will be more expensive to buy.

Can I use peach schnapps instead of peach puree?

You can mix peach schnapps with Prosecco to make a cocktail but it won’t be a Bellini.

Some recipes use both peach puree and peach schnaaps for a more peachy flavor, but, again, this won’t be a classic Bellini.

That said, if you like peach schnapps or a strong peach flavor, then you should make your cocktail how you like it!

Looking to try other sparkling wine cocktails?

Try this Kir Royale recipe.

Bellini cocktail recipe

Print Recipe

A classic Italian cocktail. The original recipe for a Bellini is Prosecco and white peach puree, but regular peaches work well too, as well as any sparkling wine.

Cuisine Italian

Servings 6

Ingredients

• 3 ripe peaches
• peach slices for garnish
• 1 bottle (750 ml) chilled Prosecco or any sparkling wine

Instructions

• Boil a pot of water and prepare an ice-water bath.
• Use a knife to score a shallow X in the bottom of each peach. Put the peaches in the boililng water for 1 minute.
• Use a slotted spoon to transfer the peaches to the ice-water bath to cool down for a couple of minutes.
• Peel the peaches, remove the pits and puree in a blender until smooth.
• Add 2 tablespoons of puree to each flute or glass, top with Prosecco and stir.
• Garnish with a slice of peach (optional).

Read with confidence: I am a certified wine expert (WSET L3).