Wednesday, 11 September 2013

Cocktail Hour: The Classic White Peach Bellini

I decided to make this traditional Bellini while driving to Waitrose after picking up a bottle of White Peach Puree in the Marks & Spencer Food Hall. It was my first time in M&S Food since getting back from America, and I was so surprised by all different types of cooking ingredients, especially for Asian food you can now get in there. Anyway, so when I got home and went to write this recipe into my Editorial Calendar I started asking myself if it was actually a Bellini, or was it more of a Mimosa? Because I had been in America, it is a long time since I've ordered something a little bit stronger with my brunch so I had to look it up. So, as well as teaching you how to make a traditional Bellini, this post is going to teach you the history of the Bellini, and the difference between a Bellini and a Mimosa! Two for the price of one really.
So first the difference between a Bellini and a Mimosa. Both are drinks made with a form of sparkling white wine and fruit, and served in tall champagne glasses. A Mimosa is traditionally made with citrus juice, though traditionally with orange juice. A Bellini on the other hand is made with peach puree. The Bellini was invented in Harry's Bar in Venice between the 1930's and the 1940's, and is named after the artist Giovanni Bellini. It is traditional to use white peach puree, and Prosecco as the sparkling wine of choice, as the flavour of French champagne does not match up as well. Note though it does still work with French versions as I've used a French Brut sparkling wine we buy near our house in France and we drink in my family in abundance (only a couple of Euros a bottle), but note my white peach puree was also French in origin.

The ratio is simple. Two to one. 2 parts champagne and 1 part peach puree. Serve straight away, or if you are doing these ahead of guests arriving, make sure you stir the peach sediment up out of the bottom of the glass with an ice cream spoon. Enjoy, and look out for a few more 'classic' cocktails on the blog over the next few months or so, alongside some more of my own new experiments and creations. 


  1. Yum! Bellinis are so delicious but I don't enjoy them as much when they are made with peach juice instead of the puree.

  2. Oh this sounds delicious, you can't go wrong with peach anything!

    Maria xxx

  3. True bellinis (with the puree) are amazing! But I didn't know that prosecco was the preferred wine base - I'll file that away.