Contemporary Classics IBA
Bellini
Brunch's secret weapon
A delicate peach purée lifted by cold prosecco into something impossibly light. It tastes like a summer morning in Venice before the tourists wake up.
Ingredients
- 1 3/4 oz Peach Purée
- 3 1/2 oz Prosecco
Method
Pour peach purée into a chilled flute. Gently top with cold prosecco. Stir gently to combine.
Created by Giuseppe Cipriani at Harry's Bar in Venice in 1945. Named after 15th-century painter Giovanni Bellini for its pink hue. Primary source: Cipriani's *L'angolo dell'Harry's Bar* (1978). Per Difford's Guide #202 and the IBA Contemporary Classics list.
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