Classic Cocktails · Aperitifs & Digestifs
Bellini
Ripe white peach purée gives aroma and texture, while cold Prosecco provides bubbles. Sweetened nectar is not the same ingredient.
- Base spirit
- Aperitivo
- Origin
- Venice, Italy
- Period
- 1940s
- Creator
- Giuseppe Cipriani
Ingredients
IBA official specification
- Prosecco100 ml
- White peach purée50 ml
- Glass
- Champagne flute
- Ice
- Chilled, served without ice
- Garnish
- None
- Technique
- Built
- Difficulty
- Intermediate
- Prep time
- 4 min
Method
- 01
Chill the flute, purée and Prosecco.
- 02
Place purée in a chilled mixing vessel and add Prosecco slowly.
- 03
Combine gently and pour into the flute without shaking.
Tasting Notes
- Aroma
- Peach and blossom
- Finish
- Soft and sparkling
- Character
- A soft sparkling classic of white peach and Prosecco.
Tasting scores are MIXY editorial assessments.
History & Background
Associated with Giuseppe Cipriani at Harry’s Bar in Venice in the late 1940s. The name refers to painter Giovanni Bellini; accounts differ on the exact year.
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