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
Equipment
- Knife and cutting board
- Peeler for ginger
Ingredients
For peach puree:
- 2 ripe peaches pitted and chopped
- 1 tablespoon fresh ginger peeled and minced
- 1 tablespoon honey
- 1 tablespoon lemon juice
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
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

