Bellini（ベリーニ）
White peach and prosecco — Venice in a flute.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Prosecco | 100 ml |
| White Peach Purée | 50 ml |
Total volume (pre-dilution)
2 : 1
- 01
Pour peach puree into the mixing glass with ice, add the Prosecco wine.
- 02
Stir gently and pour in a chilled flute glass.
- 03
NOTE: Puccini – Fresh Mandarin Orange Juice; Rossini – Fresh Strawberry Puree; Tintoretto – Fresh Pomegranate Juice.
Garnish — N/A.
02Taste profile
- Sweetness
- 35Light
- Sourness*
- 0Faint
- Bitterness
- 5Faint
- Fruitiness
- 70Strong
- Herbal*
- 0Faint
- Alcohol
- 20Light
- Crisp
- 30Light
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Harry's Bar opened in 1931 above the Venice docks; Giuseppe Cipriani poured peach purée into prosecco in 1948 and named the colour for Giovanni Bellini's paintings.
Family rule held that it only appeared in white-peach season. Harry's Bar still makes it the same way.
Sources — IBA Official Cocktails · Harry's Bar, Venice
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- IBA Official Cocktails
International Bartenders Association · iba-web-current · Official
- Prosecco100 ml
- White Peach Puree50 ml
Pour peach puree into the mixing glass with ice, add the Prosecco wine. Stir gently and pour in a chilled flute glass. NOTE: Puccini – Fresh Mandarin Orange Juice; Rossini – Fresh Strawberry Puree; Tintoretto – Fresh Pomegranate Juice. — N/A.
- Harry's Bar, Venice
Giuseppe Cipriani · 1948 · Bar · unverified
- ⅓ white peach purée
- ⅔ prosecco
Pour purée, top prosecco, stir once.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
- Ingredient swapRossiniStrawberry purée instead of peach
- VariationTintorettoPomegranate juice
- VariationPucciniMandarin juice
06The map
Ingredients
Spirits
