Pour 15 to 20ml of peach syrup into a chilled flute, then top with about 120ml of prosecco. The amount depends on how sweet your prosecco is. Brut needs the most syrup and Dry needs the least.
Peach syrup amount by prosecco sweetness
| Prosecco style | Sugar per litre | Solano’s Peach syrup |
|---|---|---|
| Brut | 0 to 12g | 20ml |
| Extra Dry | 12 to 17g | 15ml |
| Dry | 17 to 32g | 10ml |
A traditional bellini is about 2 parts prosecco to 1 part white peach purée. The syrup version is lighter and easier, because you don’t need ripe peaches in the right week. For more body, add 30ml of peach purée or juice and drop the syrup by 5ml.
The order matters
Syrup goes in first. Tilt the flute and pour the prosecco slowly down the side, then stir once, gently, with a bar spoon. If you pour the syrup on top it sinks and sits in a lump at the bottom.
Keep everything cold
Chill the flute, the prosecco and the syrup. A warm bellini foams over the rim. The drink is usually credited to Giuseppe Cipriani at Harry’s Bar in Venice in 1948, and the name comes from the painter Giovanni Bellini.
120ml of prosecco at 11% is about 1.0 Australian standard drink.