Bellini
A Venetian brunch classic blending white peach purée with chilled prosecco.
Base
champagne
Glassware
Champagne flute
Flavor Profile
sweetrefreshing
Ingredients
- 2 oz white peach purée
- 4 oz prosecco
Instructions
- 1Add chilled peach purée to a champagne flute.
- 2Slowly top with prosecco.
- 3Stir gently just once to combine.
Origin & Story
Venice, Italy, 1948
Giuseppe Cipriani created it at Harry's Bar in Venice, naming the peach-and-prosecco drink after Renaissance painter Giovanni Bellini for its resemblance to the pink hues in his paintings.
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