CLASSIC COCKTAIL · 1934–1959
Bellini
Prosecco and white peach purée: Venice in a glass.
1948Historical classicResearched
Giuseppe Cipriani created the Bellini at Harry’s Bar in Venice in 1948, naming it after the painter Giovanni Bellini. White peach purée and prosecco make a soft, fragrant drink that is now a global brunch staple. The original uses seasonal Italian peaches and is served without ice.
- Rossini (strawberry)
- Pučić (raspberry)
THE RECIPESoft, fruity and sparkling
Ingredients
- White peach purée50 ml
- Prosecco100 ml
- Peach sliceto garnish
Method
Pour the peach purée into a flute, top slowly with prosecco and stir gently.
Flute · peach purée · prosecco