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Bellinis are a favourite for their light and delicate tastes and the fun bubbly sensation the prosecco leaves on your tongue.

They can be made with any fruit flavoured puree, but will traditionally come peach flavoured.

You're most likely to catch one ​at a boozy breakfast or brunch alongside Mimosas and Bloody Marys.

Glass: Flute

• 50ml fruit puree
• Prosecco

• Add the puree to the bottom of the glass
• Fill the rest of the glass up with prosecco
• Stir gently with a bar spoon until the puree has fully dissolved


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