Bellini Cocktail


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

And so, the wager is won and the illustrious Phileas Fogg and his dear Aouda will be swapping the hurly burly of cross-continent travel for the comforts of the matrimonial bed. Our celebratory cocktail of choice? The Bellini, memorably quaffed with my chums Mr Harris and Arrigo Cipriani in Mr Harry’s Bar in Venice. Arrigo’s father was the great Giuseppe Cipriani, who invented the drink in the very same bar having been bewitched by the pinkish glow emitted by the dying sun in his favourite painting by the fifteenth-century artist Giaranni Bellini. Drink slowly and sigh contentedly…


  • 2 ripe peaches, peeled, quartered and stone removed
  • chilled champagne or sparkling wine
  • 2 chilled glasses


Put the peaches into a blender and purée until smooth. Divide the purée between the chilled glasses and then slowly top up with the champagne or sparkling wine, stirring as you pour. Serve these fragrant, fizzy masterpieces straight away.