A Bellini is Italy’s answer to a mimosa. It’s great for a Sunday brunch or anytime really. There is a really good already mixed version of this in the liquor stores, but it’s so easy to make at home yourself! The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini.

The drink started as a seasonal specialty at Harry’s Bar, which was a favorite haunt of Ernest Hemingway, Truman Capote, Aristotle Onassis and Orson Wells. Later it became popular at the bar’s New York counterpart. A French entrepreneur set up a business to ship fresh white peach purée to both locations and it became a year-round favorite!



1 part fresh white peach purée (use regular if you can’t find the white, it won’t be as good but it’ll do)

3 parts chilled Italian Prosecco (much better than Champagne)

Serve in a champagne flute and garnish with a fresh peach slice.

Party Option:

For a group of 12 or so combine 1 quart fresh peach purée, 3 quarts chilled Prosecco and 1 tablespoon fresh lemon juice in a punch bowl. Add fresh peach slices.


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