Enter the characters you see below Sorry, we just need to make sure mimosa bar sign’re not a robot. Get the recipe and discover tips for mixing up this perfectly peachy drink. Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Sean is an award-winning bartender with over 15 years of experience in the industry. He is the head bartender at the two-Michelin-star restaurant, Gabriel Kreuther, crafting cocktail menus that have caught international attention. To date, he has made over 1 million cocktails, and counting. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. This famous cocktail was created in 1948 at Harry’s Bar in Venice, Italy by bartender Giuseppe Cipriani.
It was named after the Italian Renaissance painter Giovanni Bellini because, supposedly, the drink’s color reminded Cipriani of the painter’s preferred warm and subdued color palette. Of a beautiful pale pink color, the original Bellini is made with white peaches, although most versions use yellow peaches because they are more available and ripen faster and better. When peaches are out of season, canned or even frozen peaches will work, but the sugar content in some canned peaches can make the drink overly sweet, so choose unsweetened canned peaches if you can’t find fresh. The Bellini makes a great brunch cocktail, but it’s also fantastic when served before or with dinner. Taste and add more sweetener or lemon juice as needed.