Harry's Bar and a Renaissance Painter
Giuseppe Cipriani, founder of Venice's legendary Harry's Bar, created the Bellini in 1948. He named it after Giovanni Bellini, the 15th-century Venetian painter, because the cocktail's soft pink colour reminded him of the glow in Bellini's paintings. The drink was originally seasonal — only available when white peaches were ripe in late summer.
White Peaches Are Non-Negotiable
The original Bellini uses white peach purée, not yellow peaches. White peaches have a more delicate, floral flavour and produce the signature blush-pink colour. Yellow peaches make a different (still delicious) drink, but it's not a true Bellini. If fresh white peaches aren't in season, high-quality frozen purée works well.
The Prosecco Principle
Use a dry Prosecco with fine, persistent bubbles. The wine needs enough acidity to cut through the sweetness of the peach. Don't use Champagne — its stronger yeast character and higher acidity overwhelm the delicate fruit. Prosecco's softer, fruitier profile is what makes the Bellini work.
Variations
- Rossini: Strawberry purée instead of peach — more vibrant and tart
- Puccini: Mandarin juice — bright and citrusy
- Tintoretto: Pomegranate juice — deep ruby and slightly tannic
