Born in the 1940s at Harry's Bar in Venice, this cocktail was named after the painter Giovanni Bellini to mirror the soft, glowing colours of his art. It is a brilliant example of the Italian aperitivo tradition, designed to wake up the palate before a meal.
Blending velvety peach puree with the crisp effervescence of prosecco creates a sophisticated balance of sweetness and acidity. I love how the addition of a few strawberries adds a subtle tartness and a lovely hue to the glass. Whether you use fresh summer fruit or frozen slices for a frostier finish, the result is always refreshing.
Serving Tips
For a truly authentic experience, serve these in chilled flutes. If you are hosting a brunch, you can prepare the fruit puree a day in advance to keep things simple while you enjoy the company of your guests.
