Ginger Peach Bellini Cocktail Recipe

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ByJohn

Looking for a refreshing drink to brighten your spring and summer gatherings? The Ginger Peach Bellini nails that balance of sweet peach, spicy ginger, and bubbly prosecco—guaranteed to impress your guests.

This simple, elegant cocktail takes just minutes to whip up. You only need a handful of ingredients you might already have lying around.

It starts with fresh peach puree and a hint of ginger, then gets topped off with chilled prosecco for that fizzy finish.

The Ginger Peach Bellini fits right in at brunch, afternoon garden parties, or even evening celebrations. That peachy color? It looks gorgeous in champagne flutes—almost too pretty to drink. Almost.

Ginger Peach Bellini Cocktail Recipe

Ginger Peach Bellini Cocktail Recipe

Ginger Peach Bellini Cocktail Recipe
This cocktail brings together sweet peaches, spicy ginger, and bubbly prosecco. Perfect for brunch or any celebration, honestly.
John
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 6

Equipment

Ingredients

For peach puree:

For cocktail:

  • 1 bottle 750ml chilled prosecco or champagne
  • Peach slices for garnish
  • Crystallized ginger for garnish optional

Instructions

  • Make the puree: Toss the chopped peaches, ginger, honey, and lemon juice into a blender. Blend until it’s totally smooth.
  • Strain the mixture using a fine mesh strainer over a bowl—press with a spoon to get all the good stuff out. Get rid of the solids.
  • Chill the puree for at least half an hour before you use it.
  • Assemble the cocktails by spooning 2 tablespoons of the peach-ginger puree into each champagne flute.
  • Slowly pour the chilled prosecco into each glass. Let it swirl and mix on its own.
  • Stir gently with a bar spoon if it needs a little help blending.
  • Garnish with a peach slice and maybe a piece of crystallized ginger if you’re feeling fancy.

Notes

This recipe makes about 6-8 cocktails, depending on how heavy-handed you are with the pour. The peach-ginger puree keeps well in the fridge (airtight, please) for up to two days.
Want a non-alcoholic version? Just swap the prosecco for sparkling water or ginger ale. You can play with the sweetness—add more or less honey, no judgment.
The ginger flavor does get a bit stronger as the puree sits, so maybe go easy if you’re prepping ahead.

Tasting Notes

The Ginger Peach Bellini is bright and refreshing, balancing sweetness with that little kick of ginger spice. The color is this lovely peach-orange, and the bubbles? They just dance around in the glass.

First sip, you get that ripe peach flavor, then a gentle warmth from the ginger sneaks up. The prosecco brings a crisp fizz that lifts everything up.

The finish is clean, with lingering peach and a soft ginger warmth. It’s not overly sweet, so it works for brunch or even later in the day—kind of flexible, really.

Temperature makes a difference. Serve it cold (around 38-40°F) and the bubbles are extra lively, flavors sharp and crisp.

Some food pairings that really work:

  • Light appetizers like prosciutto-wrapped melon
  • Mild cheeses—think brie or goat cheese
  • Seafood, especially shrimp or scallops
  • Fresh fruit platters

Must Have Ingredients

Substitute

Can’t find ginger or peach for your Bellini? Yeah, that’s annoying, but it’s not the end of the world. There are plenty of ways to swap out the classics in this drink.

For peach purée, mango, nectarine, or apricot purée all work surprisingly well. They’re sweet, have a similar vibe, and the texture is close enough. Fresh or frozen fruit—honestly, whatever’s hanging around—will do the trick for your purée.

No fresh ginger? That’s common. You can use:

  • 1/4 teaspoon ground ginger (for every 1 tablespoon fresh)
  • 1 teaspoon ginger paste from a tube (super convenient)
  • 1-2 tablespoons ginger syrup—just dial back other sweeteners a bit

Prosecco Alternatives:

  • Champagne, if you want it a bit drier
  • Cava, the Spanish sparkling wine (honestly, it’s underrated)
  • Sparkling rosé, which gives a fun pink color
  • Non-alcoholic sparkling cider or grape juice if you’re keeping it booze-free

If you’re skipping alcohol, swap the Prosecco for sparkling water, soda water, or even ginger ale. Suddenly, you’ve got a mocktail that’s actually worth drinking.

Honey can step in for simple syrup. Just use about three-quarters as much, since honey’s sweeter. Agave nectar is another good call—it dissolves fast, even in cold drinks.

Hey there, I’m John Watson—a guy who’s spent over 20 years proving that a good drink can fix just about anything (well, almost anything). Whether it’s cocktails that wow or mocktails that mock boredom, I’m all about crafting sips with stories. Founder of ThirstyTales and full-time drink nerd, I’m here to help you shake things up, one glass at a time. Let’s mix, laugh, and maybe spill a little—cheers to the adventure!

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