The Bellini was created in the late 1930s to early 1940s by Guiseppe Cipriani at the legendary Harry's Bar in Venice, a favorite hangout for expats including Ernest Hemingway, Sinclair Lewis, and Orson Welles. The fruity cocktail owes its name and color to Cipriani's fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach puree, it's perfectly acceptable to use yellow peach puree or prepared peach nectar and/or peach schnapps. Sip and feel sophisticated!

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
1
Yield:
1 serving
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

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Cook's Note:

Purists do not use Champagne to make this cocktail; it can be too flavorful and hide the subtle peach flavor.

If a non-alcoholic cocktail is desired, use sparkling water in place of the sparkling wine.

Nutrition Facts

136 calories; protein 0.3g; carbohydrates 12.9g; sodium 10.7mg. Full Nutrition
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