Bellini
ClassicIBA OfficialProsecco and peach. A Venetian classic.
Soft, fruity, and sparkling. Ripe white-peach purée brings a delicate, floral sweetness, and dry prosecco lifts it with fine, persistent bubbles. Gentle and low in alcohol, with a blush-pink color and a finish as light as the fruit itself. Understated elegance in a flute.
Ingredients
- 2 oz Peach Purée
- 4 oz Prosecco
- Peach slice · optional garnish
Method
- 1
Spoon the chilled peach purée into a Champagne flute.
- 2
Slowly pour in the cold prosecco to preserve the bubbles.
- 3
Stir gently to combine.
- 4
Garnish with a thin peach slice.
The Story
The Bellini was created at Harry's Bar in Venice by founder Giuseppe Cipriani sometime in the 1930s or '40s, using the white peaches that appear briefly in the Veneto each summer. Its soft pink hue reminded Cipriani of the robe of a saint in a painting by the Renaissance artist Giovanni Bellini, and the name stuck. Made with real peach purée and good prosecco, it remains one of the most elegant sparkling cocktails there is.
Recipe card
The whole recipe in one shareable image.
