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Bellini

White peach purée meets Prosecco in a soft peach-pink drink with a delicate, sweet aroma.

Home-bar collection version

For one serving

Ingredients

  • White Peach Purée

    Peel white peaches and purée

    50 ml / 1.69 US fl oz
  • Prosecco
    100 ml / 3.38 US fl oz

US fl oz amounts are rounded; use ml for exact measures.

Make it

  1. Chill the Champagne glass ahead of time.
  2. Add ice to a mixing glass and pour in white peach purée.
  3. Add Prosecco and stir gently a few times with a bar spoon.
  4. Strain out the ice into the chilled Champagne glass.

Behind the drink

Created by Giuseppe Cipriani at Harry's Bar in Venice and named for the Venetian Renaissance painter Bellini.

Recipe reference

Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.

iba-world.com ↗