Bellini Cocktail Recipe
A Bellini combines fresh peach purée with prosecco to create a light and fruity sparkling cocktail. This classic drink started at Harry's Bar in Venice, Italy in the 1940s.
Equipment
- Champagne flute
- Blender or food processor
- Fine-mesh strainer
- Measuring jigger
- Bar spoon
Ingredients
- 2 ripe peaches peeled and pitted (or 2 oz peach purée)
- 4 oz chilled prosecco
- 1/4 oz simple syrup optional
- Ice for chilling
Instructions
- Peel and pit the peaches.
- Cut them into small chunks.
- Add peach chunks to a blender and blend until smooth.
- Strain the purée through a fine-mesh strainer to remove any pulp.
- Add 2 ounces of the peach purée to a champagne flute.
- Top slowly with chilled prosecco.
- Stir gently with a bar spoon to combine.
- Serve right away while the prosecco is still bubbly.
Notes
White peaches make the most traditional Bellini, but yellow peaches work too.
Store extra peach purée in an airtight container in the fridge for up to 3 days.
In winter, good quality frozen peaches can replace fresh ones.
Don't substitute champagne for prosecco - the Italian sparkling wine has the right flavor profile for this drink.
Skip the simple syrup if the peaches are very ripe and sweet.