The History of the Bellini

Jump to the Bellini recipe

There is something quite fancy and decadent about the Bellini.

It feels a little bit more special than your standard classic cocktail and takes the edge
off a dry glass of Prosecco. Fruity, yet fizzy, it satisfies all the senses,
with its pretty pink colour making for an elegant finish. So, where did this
classy cocktail come from?

TL;DR

• Venetian Origins: The Bellini, created in 1948 at Harry’s Bar in Venice by Giuseppe Cipriani, mixes fresh white peach puree with Prosecco for a light, fruity flavor.
• Global Popularity: Originally a local favorite, it gained international acclaim, becoming a symbol of Venetian elegance and a staple at stylish events.
• Modern Bottling: In 1988, a bottled version with raspberry juice brought the Bellini to a global market, enhancing its accessibility and appeal.
• Mixology Influence: The Bellini inspired modern cocktails with its focus on fresh ingredients and has led to many creative variations, from Passion Fruit to Gingerbread Bellinis.

Who invented the Bellini?

A Venetian Delight: The Birth of the Bellini

Harry’s Bar in Venice, founded in 1931 by Giuseppe Cipriani, quickly became a cultural landmark in the city, attracting a diverse array of celebrities, artists, and writers. The bar’s allure lay in its understated elegance and its reputation for inventive, high-quality cocktails. Frequented by luminaries such as Humphrey Bogart, Ernest Hemingway, and Truman Capote, Harry’s Bar became a place where stories were written, friendships were forged, and drinks were savored. Against this vibrant backdrop, the Bellini was born in 1948, a creation that would become synonymous with the glamour and spirit of Venice.

Giuseppe Cipriani, a man with a deep appreciation for local flavors, drew inspiration from the fresh produce of the Venetian countryside. One particularly abundant year for white peaches sparked his imagination, leading him to experiment with this fragrant fruit. By pureeing the ripe peaches and combining the puree with Prosecco, a sparkling wine from the nearby hills, Cipriani crafted a cocktail that captured the essence of an Italian summer. The soft pink hue of the mixture reminded him of the stunning sunsets depicted in the paintings of Giovanni Bellini, a renowned Venetian Renaissance artist, inspiring Cipriani to name his creation the "Bellini."

From Venice to the World: The Rise of a Classic Cocktail

The Bellini’s fame spread far beyond the walls of Harry’s Bar. Its unique combination of fresh peach puree and Prosecco offered a refreshing, light, and fruity alternative to the heavier cocktails of the time. Visitors to Venice fell in love with the drink, and soon it was being replicated in bars across Europe and the United States. The Bellini became particularly popular among the elite, often served at fashionable events and gatherings, where its delicate flavor and charming backstory made it an instant favorite.

The Bellini’s journey from a local creation to a global sensation was also fueled by Harry’s Bar’s reputation. As news of the bar and its celebrity clientele spread, so did interest in the Bellini. Tourists flocked to Venice to experience the cocktail in its original setting, and bartenders around the world sought to recreate the drink that had captivated so many. The Bellini became more than just a cocktail; it was a taste of Venice itself, representing the city’s blend of tradition, artistry, and modern flair.

A Modern Twist: Bottling the Bellini

In 1988, the Bellini took another step in its journey towards international acclaim when a family from the Prosecco region decided to bottle the cocktail for the first time. Recognizing the growing demand for this Venetian delight, they began producing a bottled version that included a few drops of raspberry juice, enhancing the pink hue and adding a subtle new layer of flavor to the drink. This innovation made it easier for people around the world to enjoy the authentic taste of a Bellini without having to visit Harry's Bar in Venice.

The bottled Bellini quickly became popular in markets across Europe and North America, allowing more people to enjoy the refreshing blend of Prosecco and fruit puree. Today, both fresh-made and bottled versions of the Bellini are widely available, and the drink remains a staple in cocktail culture, celebrated for its elegance, simplicity, and historical roots. Whether sipped at a chic city bar or enjoyed at home, the Bellini continues to evoke the charm and beauty of Venice with every glass.

Bellini’s Impact on Modern Mixology

The creation of the Bellini marked a significant moment in the evolution of modern mixology. Unlike many cocktails of its time, the Bellini’s focus was on fresh, high-quality ingredients, setting a trend for cocktails that prioritize flavor and simplicity over complexity and alcohol content. The use of fruit purees in cocktails, which is common practice today, was relatively novel at the time of the Bellini’s invention. Cipriani’s emphasis on using seasonal produce laid the groundwork for contemporary bartenders who often source ingredients locally and celebrate the natural flavors of the fruits and herbs they use.

Variations of this Cocktail

There are many variations of the Bellini, most of them switching out the peaches in favour of another type of fruit. For example, a Passion Fruit Bellini uses passion fruit juice and a dash of Cointreau, while an Elderflower Bellini uses apple juice and a shot of Elderflower cordial. Add a strawberry and a mint sprig for a fruity fiesta!

If you want to get a little bit festive with your cocktail, why not try a Gingerbread Bellini? This swaps peach juice for Frangelico, lemon juice and a tablespoon of gingerbread syrup to create the most incredible Christmas drink.

And, of course, if you prefer a mocktail, you might like a Baby Bellini. The Baby incorporates lemon juice, apple juice and peach juice to give that fruity taste that is irresistible to children, designated drivers and those that are actively avoiding alcohol.

The Bellini is a cocktail that inspires creativity – pour two-thirds of a glass of Prosecco and add a fruit juice of your choice. Hey presto, you have your very own variation! What will you call it?!