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Bellini cocktail in a Flute
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Bellini

Flute

Venice's velvet classic, born at Harry's Bar.

Ingredients

  • Peach (purée)50 ml
  • Prosecco / champagne100 ml

Method

  1. Spoon cold peach purée into a flute.
  2. Top slowly with prosecco, stirring gently as you go.
  3. Serve immediately.

Garnish

None. Purity matters

Make it with your shelfScale it, swap things and see what else you can pour.
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The classicsThree-ingredient wondersBreakfast & brunchBubbles & celebration