Bellini
Harry’s Bar, Venice. White peaches if you can get them.
Ingredients
- 50 ml Peach purée
- 100 ml Prosecco
Method
Purée in the bottom of the flute, top gently with prosecco and stir once.
- Glass
- Flute
- Ice
- None in the glass — served up, chilled
- Garnish
- None
- Difficulty
- Easy
- Takes
- About 3 minutes
- Strength
- Light
- Style
- Bubbles
- Tastes
- fruity
If you're missing something
- Prosecco → Champagne — interchangeable here; any dry sparkling wine works
Where it comes from
Giuseppe Cipriani made it at Harry’s Bar in Venice in the late 1940s. He named it after the pink tones in a Giovanni Bellini painting.
About this recipe
Charlie Tyler — Editor, Drinki
Specs cross-checked against standard published recipes and IBA measures.
Specs last checked .