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The breakfast brunch Bellini is a peach puree and Prosecco potation. Its included with the champagne cocktail recipes in this graphic drink chart which is probably how most people categorize it. Technically though, the Bellini is supposed to be made with the Italian sparkling wine and not champagne.
Not just for breakfast either. However, Bellinis are often grouped together with Mimosas, Bloody Marys and other brunch drinks. While perfectly prepared with the nectar of white peaches when in season, other varieties are often substituted due to availability.
The cocktail was created as a seasonal salute to his love of white peaches by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy which was a favorite hangout of Sinclair Lewis, Orson Welles and Ernest Hemingway. The Bellini blushes pink from the peach Prosecco combination and this inspired the drink be named after the color in one of the paintings of Italian artist Giovanni Bellini.
Bellini Cocktail Recipe:
- 1 oz peach puree
- 4-5 oz Prosecco Italian sparkling wine, chilled
Add the peach puree to a chilled champagne flute. Slowly pour in the Prosecco or other dry sparkling wine. Garnish with optional peach wedge.
This drink is one of many where a good blender for your home bar is recommended. While some recipes call for peach juice, the Bellini really needs fresh peach puree to be perfect.
Peach Puree:
- 2 ripe peaches
- 1 tsp lemon juice
- 1 tsp sugar
Peel, pit and pare the peaches. Add to the blender along with the lemon juice and sugar (or sweet and sour mix). Puree mixture and strain through a fine sieve or cheesecloth.
Next time you’re home behind the bar and want to add a twist, try floating an ounce of peach liqueur on top as suggested in Craft of the Cocktail. Turns the Bellini into two part drink of sorts with a transition between the liqueur and the rest of the peachy Pousse-cafe layered Prosecco puree.
