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
Glassware
Built gently in a chilled Champagne flute
Garnish
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
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