Bellini

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Invented by Giuseppe Cipriani at Harry's Bar in Venice in 1948, the Bellini owes its name to the rosy glow in a Renaissance painting. It is the quintessential Venetian aperitivo: soft, fruity and effortlessly elegant. Made for sunny brunches and slow summer evenings.

Type: Aperitivo
ABV: ~7.5%
Time: 1 min
Glass: Champagne flute
Technique: Stirred
Difficulty: Easy

Peach Floral Crisp Effervescent Refreshing Balanced

Recept

Stir and serve

Ingredients

Prosecco 100 ml
White Peach Purée 50 ml

Method

1
Pour the peach purée into a chilled champagne flute.
2
Slowly top with Prosecco while stirring gently.
3
Serve immediately.

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