Champagne & Sparkling
Bellini
Champagne flute
Glass
None traditionally required
Garnish
Ingredients
- - 2 oz white peach purée
- - 4 oz Prosecco
Method
- Pour peach purée into a chilled flute.
- Top slowly with Prosecco and stir gently.
Description: Prosecco and white peach purée, pale pink and delicately sweet.
Garnish: None traditionally required
Note: Invented at Harry's Bar in Venice in 1948, named for the pale pink hue in a painting by Giovanni Bellini.