Bellini

4 1⁄2 oz Prosecco

1 1⁄2 oz Peach puree

Instructions

Add peach purée to champagne flute, top with prosecco and stir with a chopstick

Cocktail summary

Created by

Giuseppe Cipriani, Venice, Italy

Year

1945

Is an

authentic recipe

Reference

The Bar Book, Jeffrey Morgenthaler

Curator

Not yet rated

Average

3 stars

(1 rating)

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