Ingredients
- Peach purée ✓ you have it 5 cl
- Prosecco ✓ you have it 10 cl
Invented at Harry’s Bar: white peach purée and ice-cold Prosecco – delicate, fruity and irresistible at brunch.
Method
-
1
Add the peach purée to a chilled Champagne flute*.
-
2
Slowly top up with Prosecco.
-
3
Gently stir once.
What you'll need Ad
All bar toolsThe story of the Bellini
The Bellini was invented by Giuseppe Cipriani at Harry’s Bar in Venice, most often dated to 1948. The rosy hue of white peach reminded Cipriani of a painting by the Venetian Renaissance artist Giovanni Bellini – hence the name. Originally served only during peach season, it is now the bar’s signature and one of Italy’s most famous aperitifs.
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Illustrative image · AI-generated for Cocktailline. This is roughly how a Bellini is classically served.
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