Classic cocktail · Guided recipe

Bellini

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Venice’s peach-and-prosecco aperitivo, born at Harry’s Bar. Soft, fruity and barely there in the best way.

Preparation~2 minSuper easyStrengthMediumabout 12% ABVMethodBuilt in glass2 guided stepsIngredients2Champagne flute
Sparkling

In the glassPeach schnapps · Prosecco

See exact amounts
Bellini in a slender champagne flute styled in a compact European wine bar with limewashed walls, old oak and a single shaded globe.
Make it with guidanceOne clear action at a time, with timers built in.

What goes in

Ingredients

An empty clear champagne flute with a tall narrow bowl and slender stem.
Serving glassChampagne flute

Set up before you pour

Use a champagne flute.

The narrow bowl slows the loss of bubbles and keeps sparkling cocktails bright for longer.

Standard size
180 ml6 oz
Ice & serve
Chill it first; serve without ice.
If you don’t own one
Use a small white-wine glass if a flute is unavailable.
Tools to set out
  • jigger or measuring spoon
Compare all glass types
Scale to your champagne fluteWe’ll remember this glass size.
  • Peach schnapps20 ml
  • Prosecco100 ml

From bottle to glass

Method

  1. 01
    Instructional sketch: Measure and pour liqueur orange into the champagne flute without serving ice.
    Measure and pour

    Pour 20 ml peach schnapps

    • Peach schnapps
  2. 02
    Instructional sketch: Top the orange drink gently with wine sparkling in the champagne flute without serving ice.
    Top gently

    Top with 100 ml prosecco

    • Prosecco

Know your drink

About the Bellini

Three bright orange and ruby aperitivo cocktails on an Italian terrace at golden hour.

Harry’s Bar, 1948

Giuseppe Cipriani of Harry’s Bar in Venice blended white peaches into prosecco and named the drink for the pink glow in paintings by Renaissance master Giovanni Bellini. Hemingway, Chaplin and Orson Welles drank them at the source; the drink still defines Venetian aperitivo hour.

Common questions

Bellini FAQ

Can I use yellow peaches or peach juice in a Bellini?

The Venetian original uses white peach purée — more floral and less acidic than yellow peach. Good-quality peach purée or nectar works at home; pour the purée first, then add prosecco slowly and lift gently from the bottom. Carton "peach drink" makes it taste like candy.

What ingredients are in a Bellini?

A classic Bellini calls for 20 ml (0.75 oz) Peach schnapps, 100 ml (3.5 oz) Prosecco. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

How strong is a Bellini?

A standard Bellini is roughly 12% ABV once mixed (before ice melt softens it further). That makes it about as strong as a glass of wine.

Is a Bellini shaken or stirred?

A Bellini is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.

What glass do you serve a Bellini in?

Serve a Bellini in a champagne flute, well chilled — this drink is served without ice, so a cold glass keeps it cold.

How many calories are in a Bellini?

One Bellini has approximately 180 calories, estimated from the standard spec above. Bigger pours, extra syrup or sweetened mixers raise that number quickly.