Prosecco and Peach Nectar Cocktail Recipe

There’s just something about a Prosecco and peach nectar cocktail that feels like summer in a glass. It’s light, a little fruity, and honestly—so easy to whip up for a lazy afternoon or a casual brunch with friends.

All you need is chilled Prosecco and some smooth peach nectar, and you’ve got a classic Bellini ready in just a few minutes.

This drink brings a gentle sweetness from the peach, balanced by that crisp sparkle from the Prosecco. I like serving it when I want something that looks elegant but doesn’t take much work.

You can tweak the flavor easily by playing with the ratio of nectar to wine. It’s flexible, which is nice if you’re not a fan of super-sweet drinks.

Whether you call it a Bellini or just a peach-and-Prosecco mix, it always feels a little festive. Let’s get into what you’ll need and how to put it together.

Prosecco And Peach Nectar Cocktail Recipe

I keep coming back to this drink because it’s such a good blend—the bubbles, the sweet peach, all of it. If you’ve got fresh fruit, it’s even better, but honestly, it’s easy even with just the basics.

Equipment

• Cocktail shaker – helpful for chilling the peach nectar and mixing in any extra juice.
• Measuring jigger – to keep things balanced.
• Champagne flutes – they really do help the bubbles stick around.
• Small strainer – if you go for muddled fruit, this keeps things smooth.
• Bar spoon – for a gentle stir after the Prosecco’s in.
• Cutting board and knife – for prepping peach slices or a few raspberries.
• Ice cube tray – chilling the nectar makes a difference.

Chilled glasses definitely help keep the drink crisp. And if the flute’s clean and dry, the bubbles last longer—just a little tip I’ve picked up.

Ingredients

• Prosecco – 1 bottle, make sure it’s cold
• Peach nectar – about 4 ounces per glass
• Fresh peaches – thin slices for garnish
• Fresh raspberries – totally optional, but they add a pop of color
• Ice cubes – for chilling the nectar

I usually reach for a dry Prosecco so the drink doesn’t end up too sweet. If you’re buying peach nectar, check the label for real fruit content—it really does taste better. And fresh peach slices? They smell great in the glass.

Instructions

• Fill your cocktail shaker halfway with ice.
• Measure out the peach nectar and pour it in.
• Shake gently for about 10–15 seconds, just enough to chill it.
• Strain the nectar into a chilled champagne flute.
• Slowly top up with Prosecco, tilting the glass a bit to keep those bubbles.
• Stir gently with a bar spoon if you need to.
• Add a peach slice or a couple of raspberries for garnish.

I always pour the Prosecco last so it stays fizzy. The fruit at the end keeps the drink looking fresh.

Notes

Sometimes I swap in white peach puree instead of nectar if I’m in the mood for something thicker. It’s a little more work, but the flavor is worth it.

If I want a lighter drink, I just use less nectar and more Prosecco. For a sweeter version, a small splash of simple syrup in the shaker does the trick.

Fresh raspberries can tint the drink a soft pink, which looks pretty summery. And honestly, serving it right after mixing is the way to go if you want lively bubbles.

Tasting Notes

When I take my first sip, the sparkling wine hits me with a crisp, lively fizz. It’s got that light, refreshing bubble—nothing too aggressive, honestly.

The peach nectar brings in a gentle sweetness and a silky texture. It’s like the wine’s acidity and the nectar just get along, neither one trying to steal the show.

I catch some mild floral notes, almost like biting into fresh fruit from the Veneto region. Those subtle aromas really make it feel natural, almost like summer in a glass.

The finish is pretty clean, with just a hint of peach hanging around for a few seconds. I find it easy to drink—almost too easy—especially with some light snacks.

I like how the wine’s dryness keeps the fruitiness in check. It makes the whole thing feel refreshing, not heavy at all.

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