History & Heritage
“Created by Giuseppe Cipriani at Venice’s Harry’s Bar in the 1940s, the Bellini pairs white‑peach purée with Prosecco, earning icon status as a softly glowing symbol of Italian aperitivo culture.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
1.5 oz
4.5 oz
Method
Technique transforms ingredients into something extraordinary.
Add chilled white‑peach purée to a chilled flute
Slowly top with well‑chilled Prosecco, stirring very gently
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
Master's Tips
Professional insights to elevate your craft
Keep both purée and Prosecco very cold; never add ice
Use ripe white peaches or a quality frozen purée
More to Explore
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Negroni Sbagliato
Equal-parts Campari, sweet vermouth and prosecco build a bubbly, lower-proof cousin of the Negroni born from a happy mistake.