Peach Bellini Spritz Cocktail Recipe

A Peach Bellini Spritz just makes any moment feel a little more special—no big production required, honestly. There’s something about that sweet peach flavor mingling with the light fizz of sparkling wine that’s hard to beat.

This cocktail is a ridiculously easy way to whip up a drink that looks fancy and tastes even better.

The original Bellini? That one goes way back to Venice, named after the artist Giovanni Bellini. I kind of love how this spritz version gives a nod to the classic but dials it up with a splash of soda water.

It’s bright, uncomplicated, and really shines on warm afternoons or at casual get-togethers.

You don’t need any special bar gear or weird ingredients to pull it off. Just a few steps and you’ve got a drink that feels classic but not stuffy.

That’s probably why I end up making this one so often for friends.

Peach Bellini Spritz Cocktail Recipe

To me, this cocktail is all about being light, fruity, and way too easy to put together at home. The blend of peach puree, sparkling wine, and a bit of citrus keeps it refreshing without tipping into syrupy territory.

Just a couple tools and simple ingredients, and you’re set in minutes.

Equipment

• Blender or food processor – because you want that peach puree super smooth, whether you’re using fresh or frozen peaches.
• Fine mesh strainer – I like my drinks without pulp, so this is a must.
• Measuring jigger – makes it easier to keep the schnapps, lemon juice, and syrup in check.
• Mixing spoon – you want to stir, not shake, so those bubbles stick around.
• Champagne flute or wine glass – the tall shape actually helps the fizz last longer.
• Small knife and cutting board – for slicing up peaches or any garnish you’re feeling.
• Ice cube tray – handy if you’re using frozen peaches or want to chill the glass first.

I’ve found that having everything laid out before mixing just makes things go smoother. Plus, it keeps the drink consistent every time.

Ingredients

• 2 ripe white peaches or 1 cup frozen peaches
• 2 oz peach puree (strained for smoothness)
• 1 oz peach schnapps or raspberry liqueur (try it for a twist)
• 1 tsp simple syrup (sweetness is up to you)
• ½ oz fresh lemon juice or orange juice
• 4 oz chilled prosecco or any sparkling wine you like
• Optional: splash of champagne or sparkling white wine for extra fizz
• Peach slices for garnish

If white peaches are in season, I definitely go for those—they’re softer, less tangy than yellow ones. But frozen peaches do the trick if that’s what’s on hand.

Instructions

• Toss peaches in the blender until smooth, then strain out any pulp.
• Add peach puree, schnapps, lemon juice, and simple syrup to the bottom of your glass.
• Give it a gentle stir to blend things together.
• Slowly pour in the chilled prosecco or sparkling wine—don’t rush, or you’ll lose the bubbles.
• Want extra bubbles? Top it off with a splash of champagne or sparkling white wine.
• Garnish with a peach slice right on the rim.

I always save the wine for last—keeps everything nice and fizzy.

Notes

I usually reach for prosecco because it’s crisp and not too pricey, but champagne does make it feel a bit more celebratory. Fresh lemon juice beats bottled every single time—trust me.

If you’ve got a sweet tooth, just add more simple syrup or schnapps. For something lighter, skip the schnapps and stick with the puree and prosecco.

Serving it in a chilled flute helps it stay cold longer, and I like to stash extra peach puree in the freezer so I can throw one of these together on a whim.

Tasting Notes

When I take that first sip, there’s this soft sweetness of ripe peach that hits me right away. It’s light and smooth, not heavy or cloying at all.

The bubbles from the sparkling wine keep everything crisp and refreshing. Honestly, it’s the kind of drink that feels bright even before you taste it.

The color’s a pale gold with just a slight blush—pretty cheerful in the glass, if you ask me. I really like how the fizz lifts the fruit flavors instead of covering them up.

I pick up these gentle layers:

• Peach purée gives it a mellow, juicy base.
• Prosecco or sparkling wine brings in dryness and a bit of balance.
• Then there’s a splash of soda water, which makes it lighter—kind of perfect for summer, actually.

I can’t help but think about where this all started. Giuseppe Cipriani first mixed up the Bellini at Harry’s Bar in Venice, and the spritz style keeps that vibe going, just with a more relaxed feel.

The finish? Clean, with a soft hint of peach that lingers for a second. I like how easy it is to sip this slowly—it never feels too strong or too filling.