IBA: Contemporary Classics Wine & bubbles
Bellini
White peach purée topped with Prosecco, created by Giuseppe Cipriani at Harry’s Bar in Venice.
- Method
- Stirred
- Glass
- Champagne flute
- Served
- Straight up, no ice
- Strength
- 6.5% ABV about 0.6 standard drinks
Ingredients
150 ml before ice, about 186 ml in the glass
- 100 ml Prosecco
- 50 ml White peach purée
Method
- Pour peach puree into the mixing glass with ice, add the Prosecco wine.
- Stir gently and pour in a chilled flute glass.
Garnish
None. IBA serves it without a garnish.
Variations
- Puccini
- Fresh mandarin juice in place of peach purée.
- Rossini
- Fresh strawberry purée in place of peach purée.
- Tintoretto
- Fresh pomegranate juice in place of peach purée.
Recipe as specified by the International Bartenders Association. Strength is an estimate that allows for dilution from ice.