Bellini

Classic Cocktails · Served up in a Champagne flute

Created by Giuseppe Cipriani at Harry's Bar in Venice, 1948. Named for the pink tones in Giovanni Bellini's paintings.

Ingredients

Method

  1. 1.Add peach puree to the bottom of a chilled champagne flute.
  2. 2.Slowly pour chilled Prosecco down the side of the glass.
  3. 3.Gently stir from the bottom to integrate the puree without losing carbonation.

Notes

  • The original uses white peach puree — not yellow peach, not peach schnapps, not peach juice.
  • Harry's Bar makes their own puree from fresh white peaches when in season (June-September).

Batch scaling

Common batch sizes for the Bellini. Want a different number? Open the calculator.

Ingredient×1×2×4×8×16
White Peach Puree2 oz4 oz8 oz16 oz32 oz
Prosecco4 oz8 oz16 oz32 oz64 oz

Scale to any batch size — instantly

Open the calculator to scale the Bellini by servings, bottle fill, or container volume. Unit conversion built in.

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