Undoubtedly the most famous Prosecco cocktail is the Bellini. Invented in 1948 at Venice’s equally illustrious Harry’s Bar – whose celebrity clientele has included such greats as Ernest Hemingway, Alfred Hitchcock and Orson Welles – the Bellini remains, to this day, one of the best-loved Prosecco cocktails.
A classic Bellini is 3 parts Prosecco to one part white peach purée. Ideally, you should make the peach purée yourself, but if that’s not an option then bottled peach juice should do the trick.
2-3 white peaches, chilled
1 bottle of chilled Prosecco
- Once your peaches are nice and cold, simply blitz them in the blender or push them through a food mill to make your purée.
- Pour a small amount of the purée into the base of each chilled champagne flute and top with Prosecco.