- Step 1: Chill flute Chill the flute by placing it in the fridge or freezer a few hours ahead of time.
- Step 2: Add peach puree Pour one ounce of peach puree into the chilled flute.
- TIP: White peach puree can be bought frozen year-round—easier than grinding and straining the pulp by hand—but substitute peach nectar in a pinch.
- Step 3: Add prosecco Add three ounces of prosecco, pouring it slowly so the bubbles do not overflow.
- TIP: Harry's Bar's original recipe calls for Italian prosecco, but any dry sparkling white wine will do.
- Step 4: Stir Stir the mixture gently, and raise a toast to Giovanni and his pinks.
- FACT: The original Bellini was only available from June through September, when Italian white peaches were in season.
You Will Need
- 1 oz. cold
- white peach puree
- 3 oz. ice-cold prosecco (Italian sparkling white wine)
- A chilled champagne flute
- A long spoon