# Bellini

> Bellini, the IBA official recipe: 100 ml Prosecco and 50 ml white peach purée. Stirred and served in a Champagne flute.

White peach purée topped with Prosecco, created by Giuseppe Cipriani at Harry’s Bar in Venice.

- IBA category: [IBA: Contemporary Classics](https://jigger-5rd.pages.dev/contemporary-classics/index.md)
- Main spirit: [Wine & sparkling cocktails](https://jigger-5rd.pages.dev/wine-cocktails/index.md)
- Method: Stirred (stirred with ice in a mixing glass)
- Glass: Champagne flute
- Served: Straight up, no ice
- Strength: about 6.5% ABV once diluted by ice, about 0.6 standard drinks (14 g of alcohol each)
- Volume: 150 ml (5 oz) before ice, about 186 ml in the glass
- Taste: Fruity, Sparkling

## Ingredients

Amounts are for one drink. Ounces use 30 ml to the ounce.

- 100 ml (3⅓ oz) [Prosecco](https://jigger-5rd.pages.dev/ingredients/sparkling-wine/index.md)
- 50 ml (1⅔ oz) [White peach purée](https://jigger-5rd.pages.dev/ingredients/peach-puree/)

## Method

1. Pour peach puree into the mixing glass with ice, add the Prosecco wine.
2. 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.

## Source

- Recipe as specified by the International Bartenders Association: https://iba-world.com/iba-cocktail/bellini/
- IBA video: https://www.youtube.com/watch?v=yIkvSw59V_E
- Strength is an estimate that allows for dilution from ice; brands vary.

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- Canonical page: https://jigger-5rd.pages.dev/cocktails/bellini/
- Language: en
- Recipe data: International Bartenders Association specifications on iba-world.com, checked 22 October 2026
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