Bellini
Sparkling · Champagne Flute
Giuseppe Cipriani's 1948 Venice creation at Harry's Bar — white peach purée topped with Prosecco. A painter's-pink summer cocktail.
| Glass | Champagne Flute |
| Garnish | None |
| ABV | 7% |
| Category | classic |
| Flavor | peach, sparkling, brunch, elegant |
Ingredients
- White Peach Purée2 oz
- Prosecco4 oz
Method
- Add peach purée to chilled flute
- Slowly top with Prosecco, stirring gently to integrate
- No garnish
Pro Tips
- Invented at Harry's Bar Venice in 1948 — white peach purée + Prosecco.
- White peaches (not yellow) are the correct variety; their delicacy is the drink.
- Use Prosecco, not Champagne — Champagne's yeasty depth drowns peach.