Bellini Cocktail Recipe: The Bellini cocktail is like a sip of summer in a glass—light, fruity, bubbly, and utterly refreshing. Whether you’re hosting a fancy brunch, celebrating with friends, or just treating yourself, this cocktail brings a little bit of Italian sunshine into your life. Born in Venice and beloved around the world, the Bellini is simple in ingredients but rich in flavor and elegance. If you’ve never tried making one at home, you’re in for a treat. In this step-by-step guide, you’ll learn how to craft the perfect Bellini—from selecting the right peaches to pouring the Prosecco just right. Let’s pop some bottles and get into it!
What is a Bellini?
So, what exactly is a Bellini? It’s a classic Italian cocktail made with just two main ingredients: white peach purée and Prosecco. This bubbly beauty was created by Giuseppe Cipriani, the founder of the iconic Harry’s Bar in Venice, around the 1940s. He named it after the Italian Renaissance painter Giovanni Bellini because the soft pink color of the drink reminded him of one of the artist’s paintings.
The Bellini became a hit with celebrities and jet-setters in Venice, and it wasn’t long before it made its way around the world. Today, you’ll find Bellinis on brunch menus and cocktail lists everywhere, especially during spring and summer months. What makes it stand out is its clean, sweet, and delicate peach flavor that perfectly complements the crisp sparkle of the wine.
Why You’ll Love This Cocktail
Let’s be honest—there are tons of cocktails out there, but few are as effortlessly elegant as the Bellini. Here’s why you’re going to fall in love with it:
- Super Refreshing: It’s fruity without being overly sweet, and that Prosecco kick makes it crisp and light.
- Simple Ingredients: You only need two things—peach purée and sparkling wine. That’s it!
- Perfect for Any Occasion: Whether it’s a weekend brunch or a celebratory toast, Bellinis just fit.
- Easily Customizable: Don’t like peach? Try mango, strawberry, or even pear purée instead.
- Impress Your Guests: It looks beautiful in the glass and tastes like you put in way more effort than you actually did.
Basically, if you like Mimosas but want something with a little more elegance and less orange juice, the Bellini is your new best friend.
List of Ingredients You’ll Need
Ready to shake (or rather, stir) things up? Here’s what you’ll need to make an authentic Bellini cocktail:
Main Ingredients:
- White Peaches (2-3 ripe ones): Fresh is best for flavor and color.
- Prosecco (1 bottle, chilled): Go for a dry or extra-dry version.
Optional Ingredients:
- Lemon juice (just a dash): Helps brighten the peach flavor.
- Sugar or simple syrup (optional): If your peaches aren’t super sweet.
- Mint sprig or peach slice (for garnish): Totally optional, but adds a nice touch.
Notes on Ingredient Quality:
- Use ripe, fragrant peaches—they’re the soul of this cocktail.
- Good Prosecco doesn’t have to be expensive, but avoid the super cheap stuff that tastes flat.
- Avoid canned purées or artificial peach flavoring. It will kill the freshness.
Keep everything cold—the purée and the Prosecco—because no one likes a lukewarm Bellini!
Best Type of Peaches for Bellini
If you want that perfect Bellini flavor, start with the right peaches. Traditionally, Bellinis are made using white peaches, not yellow. Why? Because white peaches have a delicate, floral aroma and are generally sweeter and less acidic than their yellow counterparts. That soft sweetness blends beautifully with the dryness of Prosecco, creating the light and refreshing taste the Bellini is known for.
But let’s break it down further:
White vs. Yellow Peaches
- White Peaches: Subtly sweet, floral, and low in acidity. These give the Bellini its iconic blush-pink hue and smooth flavor.
- Yellow Peaches: Tangier and a bit more robust in flavor. They can still work, but the drink may taste sharper and the color will be more golden-orange than pink.
Fresh vs. Frozen
- Fresh Peaches (best option): If they’re in season, this is your golden ticket.
- Frozen Peaches (great alternative): These are picked and frozen at peak ripeness. Thaw them first, and you’re good to go.
- Avoid underripe peaches—they lack flavor and won’t blend well.
How to Choose the Right Peach
- Look for fragrant, slightly soft peaches that give a little when pressed.
- Avoid peaches with green skin—those are underripe.
- If you can smell the peach from a few inches away, you’ve likely found a winner.
Choosing the best peaches is step one to making a Bellini that doesn’t just taste good—it tastes amazing.
Can You Use Canned Peaches?
We get it—not everyone has access to fresh peaches year-round. So the question is: Can you use canned peaches in a Bellini? The short answer is yes, but with caution.
Canned peaches are often packed in syrup, which can make your cocktail overly sweet and cloying. But if you’re in a pinch, here’s how to make it work:
Tips for Using Canned Peaches:
- Drain the syrup completely. You don’t want that extra sugar.
- Give them a quick rinse under cold water to tone down the sweetness.
- Add a splash of lemon juice to brighten the flavor.
- Blend and strain just like you would with fresh peaches.
While you won’t get the same subtle, floral notes that fresh white peaches offer, canned peaches can still deliver a delicious cocktail if you treat them right.
Another trick? Mix canned peaches with a few fresh or frozen ones to balance things out. It’s a small step that can make a big difference in taste.
Prosecco or Champagne – What’s Better?
Here’s a hot debate in the world of bubbly: Prosecco or Champagne? When it comes to Bellinis, Prosecco wins almost every time. Why? Because it was the original base of the Bellini and it just works better with the peach purée.
Prosecco:
- Origin: Italy (Veneto region, just like the Bellini itself)
- Taste: Light, fruity, slightly sweet, and floral
- Bubbles: Softer and more relaxed
- Cost: Generally more affordable than Champagne
- Best Match For: The delicate sweetness of white peach purée
Champagne:
- Origin: France (Champagne region)
- Taste: More complex, with yeasty, toasty notes
- Bubbles: Finer, more intense
- Cost: Expensive—often overkill for a simple fruit cocktail
- Best Match For: More structured cocktails or sipping on its own
You could also try Cava (from Spain) or Crémant (French sparkling wine made outside Champagne). Both are budget-friendly and offer nice alternatives, but keep in mind that Prosecco gives the Bellini its authentic Italian flair.
Equipment You’ll Need
Making a Bellini doesn’t require a full bar setup, but having the right tools makes the process smoother and the result more refined. Here’s a quick checklist:
Blender or Food Processor
You’ll need this to purée the peaches into a smooth, sippable consistency. If you don’t have one, a handheld immersion blender can work in a pinch.
Fine Mesh Strainer
Not mandatory, but it helps remove peach skins and fibrous bits for a silky texture.
Champagne Flutes
Tall, narrow glasses not only look elegant but also help preserve the bubbles.
Small Knife and Peeler
For prepping fresh peaches—peeling, slicing, and removing the pits.
Measuring Spoons or Shot Glass
If you want to get the ratio just right, especially when making batches.
Optional items:
- Citrus Juicer: For adding a splash of lemon juice.
- Ice Bucket: To keep your Prosecco ice cold until serving time.
Once you’ve gathered your tools and ingredients, you’re ready to mix your Bellini like a pro.
Step-by-Step Bellini Cocktail Guide
Alright, now the fun part—let’s make a Bellini! Whether it’s your first time or you’re a seasoned brunch host, this step-by-step guide ensures a perfect pour every single time.
Step 1: Peel and Slice Peaches
Start with ripe, juicy peaches—they’re the heart of a true Bellini. Peel them gently, remove the pits, and slice them into small pieces to make blending easier. Fresh peaches give the cocktail its naturally sweet, floral flavor.
Step 2: Make the Peach Purée
Place the sliced peaches into a blender or food processor. Blend until you achieve a smooth, velvety purée. If your peaches aren’t overly sweet, you can add a touch of simple syrup or honey to balance the flavor.
Step 3: Strain (Optional) for Smooth Texture
If you prefer a silky finish, strain the purée through a fine mesh sieve to remove any pulp. This step is optional but gives the drink a luxurious, bar-quality texture.
Step 4: Chill the Purée
Pop the purée into the refrigerator for about 30 minutes. A chilled purée keeps the cocktail crisp and refreshing.
Step 5: Pour Purée into Flute
Add about 2 tablespoons of the chilled peach purée into a champagne flute.
Step 6: Slowly Top with Chilled Prosecco
Gently pour in cold Prosecco to fill the glass. Pouring slowly helps preserve the bubbles and prevents the drink from foaming over.
Step 7: Stir Gently and Serve Immediately
Use a stir stick or bar spoon to lightly mix the purée and Prosecco. Serve immediately and enjoy this elegant Italian classic—sunshine in a glass!
Tips for the Perfect Bellini
Even though the Bellini is simple, a few thoughtful tweaks can take it from “good” to absolutely unforgettable. Here are some essential tips to help you master this bubbly beauty:
1. Chill Everything
One of the biggest mistakes people make? Serving a lukewarm Bellini. Both the Prosecco and the peach purée should be ice cold before you mix them. This keeps the drink crisp, bubbly, and ultra-refreshing—just how it’s meant to be.
2. Don’t Over-Stir
You want to mix the purée and Prosecco just enough so they combine. Over-stirring can flatten the bubbles and leave you with a dull drink. Stir gently with a long spoon from the bottom up.
3. Use the Right Ratio
The classic ratio is about 1 part peach purée to 2 parts Prosecco, but you can adjust this based on taste. If you like a sweeter, fruitier cocktail, use more purée. Prefer it drier and bubblier? Add more Prosecco.
4. Taste the Peaches First
Always give your peaches a quick taste before blending. If they’re sweet and fragrant, you probably won’t need any added sugar. If they’re a bit bland, a touch of simple syrup or honey can help boost the flavor.
5. Serve Immediately
Bellinis are best enjoyed right after they’re made. Waiting too long can cause the Prosecco to go flat and the purée to settle at the bottom.
6. Garnish with Style
Add a thin peach slice or a sprig of fresh mint for a restaurant-worthy presentation. Not only does it look great, but it also enhances the aroma.
These little touches may seem minor, but they all work together to elevate your Bellini from basic to brunch star.
How to Batch Bellinis for a Crowd
Hosting a brunch, bridal shower, or birthday bash? You’ll want to batch your Bellinis to save time and impress your guests. Here’s how to do it right.
Step 1: Make a Large Batch of Peach Purée
- Blend enough peaches to make about 2 cups of purée per 6–8 servings.
- Add lemon juice and sweetener if needed.
- Strain for smoothness.
Step 2: Chill Everything in Advance
- Store the purée in an airtight container and refrigerate for up to 48 hours.
- Keep the Prosecco bottles in an ice bucket or fridge until just before serving.
Step 3: Use a Pitcher or Drink Dispenser
- Add the peach purée to a large pitcher.
- Slowly pour in the Prosecco right before serving. Stir gently.
Step 4: Serve Immediately
- Pour into chilled champagne flutes.
- Add garnishes if you’re feeling fancy.
Pro Tip: Never pre-mix Prosecco and purée too far in advance. It’ll go flat! Always mix just before serving.
For a DIY bar setup, you can set out pitchers of peach purée, chilled Prosecco, and fresh garnishes—let guests build their own Bellinis to taste. It’s interactive and fun!
Non-Alcoholic Bellini (Mocktail Version)
Want the Bellini experience without the buzz? No problem. This mocktail version is just as delightful and perfect for baby showers, kids’ parties, or anyone avoiding alcohol.
What You’ll Need:
- 1 cup white peach purée (chilled)
- 2 cups sparkling water, club soda, or non-alcoholic sparkling wine
- Optional: splash of apple juice or lemonade
How to Make It:
- Add 2–3 tablespoons of peach purée to a flute or glass.
- Top with chilled sparkling water or non-alcoholic bubbly.
- Stir gently.
- Garnish with mint or a peach slice.
This version is incredibly refreshing and can be enjoyed by guests of all ages. Plus, it looks just as pretty as the original!
Flavor Variations on the Classic Bellini
While the traditional Bellini is a peach-lover’s dream, there’s no harm in mixing things up. Here are a few creative spins to try:
1. Mango Bellini
- Swap peach purée for mango purée.
- Rich, tropical, and silky smooth—this one’s a summer favorite.
2. Strawberry Bellini
- Use fresh or frozen strawberries.
- Add a splash of lemon juice to balance the sweetness.
3. Raspberry or Mixed Berry Bellini
- Blend raspberries, blueberries, and blackberries.
- Strain well to remove seeds and skins.
- Gorgeous color and bold flavor.
4. Pear Bellini
- Delicate and mellow, pears make for a unique twist.
- Works especially well in fall or winter.
5. Blood Orange Bellini
- Add blood orange juice to the peach purée.
- The citrus adds a punchy brightness and stunning color.
These variations are perfect when peaches are out of season or you’re looking to surprise your guests with something different.
Best Time and Occasions to Serve a Bellini
Bellinis are more than just a drink—they’re a vibe. They work beautifully in a variety of settings and seasons:
Ideal Occasions:
- Weekend Brunches: Because what’s brunch without bubbly?
- Weddings & Bridal Showers: Light, elegant, and crowd-pleasing.
- Baby Showers: Especially with the non-alcoholic version.
- Garden Parties: Fresh, fruity, and perfect for sipping outside.
- Holiday Gatherings: Try seasonal fruit variations like pear or cranberry.
Best Times of Year:
- Spring & Summer: When peaches are fresh and the weather’s warm.
- Early Fall: Try pear or apple variations for autumn vibes.
Whether it’s a Sunday morning or a Saturday night celebration, Bellinis bring the sparkle to any event.
Pairing Food with Bellinis
The Bellini isn’t just a star on its own—it also plays beautifully with food. Its fruity, light, and slightly sweet profile makes it a fantastic companion to all sorts of dishes, especially at brunch or daytime events.
Light Appetizers
The delicate nature of the Bellini pairs best with light and fresh starters. Think finger foods and simple bites like:
- Smoked salmon crostini
- Prosciutto-wrapped melon
- Cucumber tea sandwiches
- Caprese skewers with cherry tomatoes and mozzarella
These flavors complement the fruitiness of the Bellini without overpowering it.
Sweet Brunch Favorites
The peach purée in a Bellini naturally leans sweet, so it’s a perfect match for your favorite brunch pastries and baked goods:
- Almond croissants
- Blueberry muffins
- Belgian waffles with whipped cream
- Buttermilk pancakes and fresh fruit
Think of your Bellini as your dessert wine for breakfast—decadent but not too heavy.
Savory Brunch Dishes
To balance things out, pair it with savory dishes that contrast the sweetness:
- Eggs Benedict
- Quiche Lorraine
- Avocado toast with feta
- Cheese and charcuterie boards
Savory flavors cut through the fruitiness, bringing out the brightness of the Prosecco.
Cheese Pairings
Peach and cheese? Yes, please. Some cheeses go remarkably well with the Bellini’s fruity notes:
- Brie or Camembert
- Goat cheese
- Manchego
- Aged cheddar
Throw in some nuts and honey, and you’ve got yourself a Bellini-approved platter.
When in doubt, think light, bright, and fresh—just like the Bellini itself.
Storing Leftover Peach Purée
If you’ve gone peach purée crazy and made more than you needed, no worries—it stores beautifully, and you can use it later for more cocktails, mocktails, or even desserts.
In the Fridge:
- Store in an airtight glass jar or container.
- Keeps well for 2 to 3 days.
- Stir before using, as it may separate slightly.
In the Freezer:
- Pour purée into ice cube trays and freeze.
- Once frozen, transfer to a zip-lock bag or airtight container.
- Will keep for up to 3 months.
When ready to use, just thaw the cubes in the fridge or blend them directly into frozen drinks for a peachy slushie twist.
Bonus Tip:
Leftover purée also makes a killer topping for:
- Greek yogurt
- Vanilla ice cream
- Pancakes and waffles
So go ahead, make a big batch—you won’t regret it.
FAQs about Bellini Cocktail Recipe
1. Can I use yellow peaches instead of white?
Yes, you can! Yellow peaches are slightly tangier and less floral than white peaches, but they still make a delicious Bellini. Just keep in mind the flavor will be bolder and the color more golden-orange.
2. What if I don’t have a blender or food processor?
No blender? No problem. You can mash the peaches with a fork or potato masher, then press them through a fine mesh strainer. It takes a little elbow grease, but it works!
3. How long can I store the peach purée?
You can store peach purée in the fridge for 2–3 days in an airtight container. For longer storage, freeze it in cubes for up to 3 months.
4. Can I use frozen peaches instead of fresh?
Absolutely. Just thaw them first and drain any excess water. Frozen peaches are picked at peak ripeness and work wonderfully in off-season months.
5. What’s the difference between a Mimosa and a Bellini?
Great question! A Mimosa is made with orange juice and Champagne, while a Bellini uses peach purée and Prosecco. The Mimosa is citrusy and bright; the Bellini is sweet and fruity. Both are brunch favorites!
Conclusion
The Bellini cocktail may be simple in ingredients, but it delivers on flavor, elegance, and that wow-factor every time. With its Italian roots, delicate peach purée, and effervescent Prosecco, the Bellini is a timeless drink that’s perfect for nearly any occasion. Whether you’re hosting brunch, celebrating a wedding, or just toasting to the weekend, this cocktail will always make things feel a little more special.
The beauty of the Bellini lies in its versatility—it can be dressed up or down, made boozy or booze-free, and customized with whatever fruit you’re in the mood for. Once you master the basic steps, you’ll be mixing Bellinis like a seasoned pro.
So the next time you spot fresh peaches at the market or feel like leveling up your brunch game, you know what to do: pop a bottle, purée those peaches, and raise a glass to the sweet life.
