Active Time

　　5 minutes

　　Total Time

　　1 hour 5 minutes

　　Brunch would be nothing with bottomless mimosas, but real ones know the softer, subtler bellini is the true star of the breakfast cocktail bar. Many drinks historians believe the original peach bellini was created in 1945 at Harry’s Bar in Venice, Italy, by owner Giuseppe Cipriani. An innovator also credited with inventing carpaccio, Cipriani may have been riffing on the Italian tradition of marinating sliced peaches in wine when he concocted the cocktail recipe. Named for 15th-century Venetian artist Giovanni Bellini, the bubbly drink attracted generations of notable drinkers to Harry’s; in 2001, the Italian Ministry of Cultural Heritage made the bar a national landmark.

　　But what is a bellini, exactly? A classic bellini recipe combines white peach purée with a dry, fruity sparkling wine, usually chilled prosecco. It’s approachable and easy to scale up for a crowd, making it an ideal party punch. 

　　Shortcut versions that rely on peach schnapps or sweetened bottled peach juice can quickly become cloying. This version, adapted from the one served by Walter Bolzonella, current head bartender at the Hotel Cipriani, calls for fresh peaches blended into a smooth purée. Many recipes add a few raspberries to the purée for a rosy hue, but we like the pretty blush that comes from using ripe peaches only, with their skins left intact. If you want some contrast, drop one or two raspberries into the bottom of your glass; if not, garnish the drink with some extra peach slices.

　　

Ingredients

4–6 servings

　　

White peach purée

½–¾-lb. ripe white peaches, skin on, pitted and quartered

　　¼ cup lemon juice

　　2 tsp. sugar

　　

Assembly

1 (750-ml) bottle prosecco (preferably Nino Franco) or other dry sparkling wine, chilled

　　Raspberries for garnish (optional)

　　

White peach purée

Step 1

Blend ½ –¾-lb. ripe white peaches, skin on, pitted and quartered, ¼ cup freshly squeezed lemon juice, 2 tsp. sugar, and ½ cup water in a blender on high speed until liquified. pour through fine-mesh strainer, pushing on solids. Discard solids; transfer purée to a pitcher and chill until cold, about 1 hour.

　　Do ahead: Purée can be made 12 hours ahead; keep chilled.

　　

Assembly

Step 2

Add one (750-ml) bottle prosecco or other dry sparkling wine, chilled, to purée; stir gently to combine. Immediately pour into chilled white wine glasses or Champagne flutes. Garnish each glass with one or two raspberries (if using), and serve.

　　Photo by Elizabeth Coetzee, Food styling by Leslie Raney

　　 Editor’s note: This bellini recipe first appeared on Epicurious in August 2004. Head this way for more of our favorite brunch cocktail recipes →