Bellini
White peach purée and Prosecco. Elegant Venetian classic.
ClassicPeachBubblyLight
Ingredients
- Prosecco4 oz (120 ml)
- Peach Purée2 oz (60 ml)
How to make it
- Add peach purée to a flute.
- Top with chilled Prosecco.
- Stir gently.
Glass: Flute
May contain: Sulfites. Always check your own bottles.
History
Created by Giuseppe Cipriani at Harry's Bar in Venice between the 1930s and 1948, the Bellini blends Prosecco with fresh white-peach purée. Cipriani named it for the rosy pink tones found in a painting by the 15th-century Venetian master Giovanni Bellini.
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