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A tall chilled flute filled with a soft peach-pink Bellini made from white peach puree and Prosecco, natural gradient from pale pink to peach tone, tiny bubbles

Authentic Venetian Bellini Cocktail

This classic Venetian Bellini is made with ripe white peach puree and crisp Prosecco, just like Giuseppe Cipriani created at Harry’s Bar in 1948. It’s a simple, elegant summer cocktail that tastes fresh, light, and full of Italian charm.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 people
Course: Cocktail, Drinks
Cuisine: Italian (Venetian)
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 ripe organic white peaches with a soft blush and fragrant aroma
  • 6 oz Prosecco DOC or DOCG, chilled
  • Ice for chilling glasses optional

Method
 

Chill the Prosecco and glasses. Place the bottle and flute glasses in the fridge for at least 1–2 hours.
    Prepare the peaches. Peel the ripe white peaches, remove the pit, and cut into small pieces.
      Mash by hand. Using a fork or potato masher, gently mash the peaches until you get a soft, rustic puree. Don’t blend—hand-mashing keeps the texture natural.
        Measure the puree. Scoop 2 ounces (about 4 tablespoons) of peach puree into a tall flute glass.
          Add Prosecco. Slowly pour 6 ounces of chilled Prosecco over the puree. Let the bubbles rise naturally.
            Gently stir. Give the drink a light, slow stir to mix without losing carbonation.
              Serve immediately. Enjoy the soft peach color and fresh aroma just like the original Bellini served at Harry’s Bar.

                Notes

                • Use only white peaches—their flavor is softer, sweeter, and more floral than yellow peaches.
                • Hand-mashing really makes a difference. It keeps the puree closer to the original Bellini texture.
                • Always serve the drink ice cold, but never add ice cubes to the glass. It waters down the flavor.
                • For the most authentic taste, use a dry or extra-dry Prosecco from Veneto.