This is a soft, lightly sweet sparkler: chilled Prosecco over fresh white peach purée, roughly two parts wine to one of fruit, stirred just enough to marry the two without flattening the bubbles. It pours a pale rose-gold and carries the gentle stone-fruit aroma of summer peaches, the purée lending the wine a plush, nectar-like body beneath the fizz.
built · Champagne Flute · Up
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Pour the white peach purée into a chilled Champagne flute.
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Add the chilled Prosecco in a roughly 2:1 ratio of sparkling wine to purée.
stir
Stir very gently to combine without knocking out the bubbles; serve straight up, no garnish.
Giuseppe Cipriani, who founded Harry's Bar in Venice and tended its bar himself, mixed the first Bellini at some point between 1934 and 1948. He took the name from the painter Giovanni Bellini, whose rosy tones the drink's pink colour brought to mind. Today it appears on the IBA's list of official cocktails.