A Bellini is an Italian cocktail of Prosecco or another dry sparkling wine mixed with white peach purée, traditionally about two parts wine to one part purée. It was created in the 1930s by bartender Giuseppe Cipriani at Harry's Bar in Venice. Unlike a mimosa, which is built on orange juice, a Bellini is defined by its peach purée.
The purée is made from blended fresh, ripe white peaches, sometimes with a touch of sugar, and poured in gently so it layers with the wine, giving the drink its pale pink color. Variations swap in other fruit purées, such as strawberry or mango, though peach remains the classic.