Bellini - The Pithy Bar

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Ingredients

10clProsecco
5clPeach purée

Method: Build
Garnish: Peach wedge
Serve in: Champagne flute
Ice: No ice

Instructions

Spoon the cold peach purée into a chilled champagne flute.
Add the prosecco slowly, stirring gently as you pour.
No garnish. Giuseppe Cipriani named it after a Bellini painting's pink.

About 18 cl at 6%, equivalent to 2.8 cl of 40% spirit

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Versions of other drinksShow images

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(Replace Prosecco with Port; add Brandy and Egg yolk; 2 more changes)
Martinez · via Thomas 1887
(Replace Prosecco with Sweet vermouth; add Old Tom gin and Maraschino liqueur; 2 more changes)