Highball · 1948
Bellini
White peach purée and prosecco. Two ingredients, one narrow season.
Specification
| White peach purée | 50 ml |
| Prosecco, chilled | 100 ml |
| Sugar syrup | to taste, if the fruit is tart |
Method
- 01Chill the purée and the prosecco separately — both must be cold.
- 02Pour the purée into the bottom of a flute.
- 03Add prosecco slowly in two stages, stirring gently between.
- 04Serve straight away, no garnish.
Where it comes from
Giuseppe Cipriani made it at Harry's Bar in Venice around 1948 and named it for the pink in a Giovanni Bellini painting. He only served it when white peaches were in season, which is still the right way to think about it.
If you change one thing: White peaches, not yellow, and never tinned. Yellow peaches are more acidic and turn the drink orange instead of that pale blush.