Sparkling · Prosecco
Bellini
Venice in two ingredients.
Fresh white-peach purée topped with cold Prosecco. Barely a recipe — a lesson in letting great ingredients speak.
Ingredients
- White peach purée50 ml
- Prosecco100 ml
Garnish
None — let it shine
Method
- 1Spoon the chilled peach purée into a flute.
- 2Top slowly with cold Prosecco.
- 3Stir gently to combine.
The lesson
Sometimes technique means restraint. Not every great drink is shaken and stacked — some just need two perfect things and a cold glass.
