Bellini
White peach purée and prosecco. Created at Harry's Bar, Venice, in the 1940s.
Built in glass · Champagne flute · Easy · about 2 minutes · about 7% ABV
Ingredients
- 45 ml Peach purée
- 90 ml Prosecco
Method
- Ice the glass
- Pour 45 ml peach purée into the glass
- Top with 90 ml prosecco
- Stir once
- Serve
Tip
Use ripe white peaches or good purée.
About the Bellini
Created in the late 1940s by Giuseppe Cipriani at Harry's Bar in Venice. Its pink colour reminded him of a saint's robe in a painting by the 15th-century Venetian artist Giovanni Bellini.
The sparkling family. Champagne cocktails go back to Jerry Thomas's 1862 book, where a sugar cube and bitters were dropped into a glass of sparkling wine. The French 75, the Kir Royale and the Bellini, created in Venice in the 1940s, made sparkling drinks the symbol of celebration.
Bellini FAQ
What's in a Bellini?
45 ml peach purée, 90 ml prosecco.
How strong is a Bellini?
About 7% ABV once mixed with ice, which is 0.8 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Bellini?
Neither. Build it straight in the glass over ice, then give it one gentle stir.
What glass do you serve a Bellini in?
A champagne flute, about 180 ml. Chill the glass first and serve without ice. No champagne flute? Use a small wine glass.
