The recipe
- 1¾ ozWhite peach purée50 ml
- 3¼ ozProsecco100 ml
How to make it
- 1Pour the peach purée into a mixing glass with ice.
- 2Add the prosecco and stir gently, just to mix.
- 3Pour into a chilled flute.
Variations: Swap the peach for fresh mandarin juice (a Puccini), strawberry purée (a Rossini) or pomegranate juice (a Tintoretto).
The ratio
1 : 2
In parts, a Bellini is 1 peach and 2 bubbles. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
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