Master Class
"Knowledge is power...a good bartender should never stop learning and developing new skills"
A skilful barkeep no more looks at his accoutrements than a practiced typist or pianist peers at the keys, but works with both hands simultaneously, full blast, undimmed by the usual dull requirements of routine.




Glass: 6–8 oz champagne flute

20ml white peach purée
Dash of sugar syrup (adjust to taste)
Top with Prosecco (original version) or champagne (modern version)


Add the purée and sugar to a champagne flute. Pour the Prosecco or champagne slowly down the length of a bar spoon over the purée to layer.


a slice of white peach (optional)

Other Information

The Bellini is accredited to Giuseppe Cipriani, the Head Bartender at Harry's Bar in Venice, between 1934 and 1948. It is believed that his inspiration came from the colour of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.

Popular variations include substituting the peach for strawberry to make a Rossini. Other fresh berry purées, such as blackberries, blueberries and blackcurrants work equally well.