- Prep: 5 min
- Cook Time: –
- Total: 5 min
- Serving: 1 Serving
The Bellini cocktail was first created in Venice somewhere between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy.
- 2 ounces white peach purée
- 4 ounces chilled prosecco
- Place the white peach purée in a cocktail shaker filled with ice cubes. Slowly add the chilled prosecco and then gently combine the mixture by making upward and downward strokes with a bar spoon.
- Transfer to a champagne flute and serve immediately.