Bellini

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Cocktail History

The Bellini is a classic cocktail that was created in 1948 by Giuseppe Cipriani at Harry's Bar in Venice, Italy. Usually served at brunch instead of another go-to called the Mimosa, this recipe is made with a simple mixture of peach purée or peach nectar and Prosecco, the Italian version of sparkling wine.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Sparkling Wine: This is a carbonated wine made with white or red grapes. This recipe specifically calls for Prosecco, a sparkling white wine made in Italy, so I used Mionetto Prosecco DOC Treviso Brut.

Peach Nectar: This is a beverage made with peach juice, sugar, and water.

Peach Slice: This is a slice of a peach that has been cut into a wedge shape.

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Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale orange-yellow color

• Aroma: Sparkling wine and peach

• Taste: Prominent sweet peach flavor followed by distinct dry and effervescent wine

• Finish: More stone fruit

Kendall’s Rating: ⭐⭐⭐⭐

Kendall’s Take: "This classic deserves its place in history among go-to brunch cocktails, in my opinion. It's hard not to enjoy a Bellini because it essentially tastes like peach-flavored sparkling wine. The only reason I'm not giving this icon five stars is because it does lack the complexity I like in craft cocktails. I like at least three ingredients in mine these days so they're a little more fun to make. This one sure is tasty and perfect for a spring brunch or early afternoon family gathering though!"

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Recipe

This cocktail recipe was adapted from Liquor.com, an online beverage publication.