The cocktail notebook · Wine & aperitif
Bellini
Soft peach fruit, gentle sweetness and bubbles. A sparkling fruit drink made by stir and strain.
- Base
- Prosecco + peach purée
- Method
- Stir & Strain
- Glass
- Flute
- Yield
- One drink
Recipe reference: IBA reference recipe. Follow IBA mixing-glass method; strain out mixing ice. No additional garnish.
Bellini recipe
1 serving · IBA reference recipeMillilitres control this recipe. US fluid ounces are rounded to the nearest quarter ounce for convenience and are not a different recipe ratio. Dashes, spoons, leaves and other non-liquid measures are listed as written.
| Measure | Ingredient |
|---|---|
| 100 ml≈ 3.5 US fl oz | chilled Prosecco |
| 50 ml≈ 1.75 US fl oz | white peach purée |
Ice: Mixing ice only; no serving ice. Garnish: None.
Learning bar service? Continue with the Bellini in module 7 of the free course →
How to make it
- Chill the flute and prepare mixing ice.
- Measure white peach purée into the mixing glass.
- Add measured cold Prosecco and stir very gently.
- Strain into the chilled flute without serving ice.
Why it works: Purée must distribute without aggressively flattening the wine. White peach purée is not peach schnapps.
Common mistakes, useful fixes
Lumps
use smooth prepared purée.
Flat finish
keep wine cold and handle gently.
Wrong fruit
disclose and rename a different-fruit variation.
Serving the guest
What to tell the guest
Soft peach fruit, gentle sweetness and bubbles. Purée must distribute without aggressively flattening the wine. White peach purée is not peach schnapps.
Dietary and product checks
Check exact products, declared allergens and cross-contact controls before service. Check declared sulphites in the wine and liqueur.
Variations
- Any adaptation needs a recorded recipe and an honest description. Offer a clearly identified tested variation rather than pretending another product is the reference.
Where does the Bellini come from?
Origin: Venice, Italy; Cipriani attributes it to Giuseppe Cipriani in 1948. (Attributed venue/brand account)
Cipriani links the Bellini to Harry’s Bar in Venice and to the painter Giovanni Bellini. Its account dates the creation to 1948. Present that as the venue’s history. The modern IBA formula uses white peach purée and Prosecco; do not confuse the bottled commercial drink with every freshly prepared house version.
Bellini questions
Does peach schnapps replace the purée?
No. It changes alcohol content, texture and flavour.
What preparation detail matters for this order?
Purée must distribute without aggressively flattening the wine. White peach purée is not peach schnapps.
From a recipe to a repeatable skill
Learn the method behind the order.
Bellini is a required study in Essential Cocktails & Bar Foundations, module 7: Wine-based cocktail service. Work with fruit purée and sparkling wine without excessive foaming.
The course is free. An optional paid certificate tests knowledge in an online exam; it is not an observed practical assessment or an accredited bartending qualification.