Non-Alcoholic Bellini

Non-Alcoholic Bellini

Finally, a classic cocktail with a verified origin story! The Bellini was created by Giuseppe Cipriani in 1948 at Harry's Bar in Venice, a spot frequented by the likes of Ernest Hemingway, Orson Welles and Truman Capote. Inspired by Venetian painter Giovanni Bellini and the white peaches found in abundance during summer, Cipriani invented what would become the city's signature drink.

Ingredients

• ½ oz (15 ml) of Monsieur Cocktail Peach Syrup
• ¼ oz (8 ml) of Monsieur Cocktail Raspberry Syrup
• 4 oz (120 ml) of NOA Dry Sparkling Wine
• Peach slices (for garnish)

How to Prepare the Non-Alcoholic Bellini?

1. Pour: Pour the chilled sparkling wine into a flute.

2. Layer: Using the back of a spoon, gently pour the peach and raspberry syrups to avoid creating too much foam.

3. Garnish: Garnish with peach slices.

Why the Bellini Never Goes Out of Style

The Bellini is one of the rare cocktails that has never lost its relevance since its creation. Its simplicity is its strength: fine bubbles, fruity sweetness and elegant presentation. In its non-alcoholic version with NOA Dry Sparkling Wine, it keeps all its class with zero compromise. Perfect for brunch, a celebration, or just a Tuesday night when you feel like treating yourself.

Variations to Try

• Mango-Passion Bellini: Swap the peach syrup for mango nectar and a splash of passion fruit.
• Strawberry-Basil Bellini: Use strawberry syrup with a few muddled fresh basil leaves.
• Citrus Bellini: A blend of grapefruit syrup and a touch of lemon syrup for a brighter profile.

Shop the Ingredients at Upside Drinks

Want to recreate this Bellini at home? All the ingredients are available on Upside Drinks. From Monsieur Cocktail craft syrups to NOA Dry Sparkling Wine, everything you need for a cocktail worthy of a Venetian bar.

Frequently Asked Questions

Does the non-alcoholic Bellini really taste like the original?

Yes. NOA Dry Sparkling Wine delivers fine bubbles and the acidity that faithfully reproduces a prosecco base. Combined with the craft syrups, the result is very close to the classic version.

Can you prepare the Bellini in advance?

It is best to prepare it right before serving to keep the bubbles. You can pre-dose the syrups in the flutes and add the sparkling wine at the last moment.

What type of peach should be used for garnish?

White peaches are traditional, but any ripe, juicy peach works well. Slice them thinly for an elegant visual effect.

Photo: Annie Ferland