Highballs
Bellini
Made with peach syrup · Giuseppe Cipriani, Harry's Bar, Venice, 1948
- flute
- none (served up)
- build
Bellini
- ¾ oz22 ml peach syrup
- 4 oz120 ml chilled Prosecco
- Pour the peach syrup into a chilled flute.
- Tilt the glass and slowly top with cold Prosecco.
- Give one gentle stir to blend without knocking out the bubbles.
Garnish: none
The syrup
In this recipe
Peach Syrup¾ oz22 ml
Peach syrup is sliced ripe peaches simmered gently in 1:1 simple syrup, steeped and strained.
Variation, not the original: peach syrup gives the flavor and blush but none of the purée's body, so ¾ oz in 4 oz Prosecco makes a lighter, peach-syrup Bellini.
As printed: fresh white peach purée
Where it comes from
Giuseppe Cipriani created the Bellini at Harry's Bar in Venice sometime between 1934 and 1948, naming it for the pink tones of the Renaissance painter Giovanni Bellini. It started as a seasonal drink, made only while white peaches were ripe.
Source: IBA Official Cocktails: Bellini by International Bartenders Association.
Checked against: IBA: Bellini · Wine Enthusiast: Bellini Recipe · Wikipedia: Bellini (cocktail) (history)
Gear for this drink
OXO SteeL Angled Measuring Jigger
Zulay Kitchen 2-in-1 Metal Lemon & Lime Squeezer
Best for Fresh citrus for sours and lemonade