Ginger Peach Bellini Cocktail Recipe
This cocktail brings together sweet peaches, spicy ginger, and bubbly prosecco. Perfect for brunch or any celebration, honestly.
Equipment
- Blender or food processor
- Champagne flutes
- Measuring cups and spoons
- Fine-mesh strainer
- Bar spoon
- 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
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.