Peach Bellini Blaster Cocktail Recipe
This Peach Bellini Blaster is sweet, fizzy, and kind of perfect for sunny days. I keep things easy: right tools, right amounts, and no complicated steps—just a peachy cocktail that’s hard to mess up.
Equipment
- A cocktail shaker is my go-to for mixing everything up.
- Sometimes I grab a bar spoon, but a regular spoon does the job if that's all I have.
- For measuring, a jigger or even a shot glass works fine.
- I like using a strainer to keep the ice out of my glass.
- Champagne flutes or wine glasses are my favorites for serving,
- but honestly, any glass will do in a pinch.
- If I feel like getting fancy, I’ll use a little plate or bowl to make a sugar rim.
- A sharp knife and cutting board are helpful if I want a fresh peach garnish.
Ingredients
- The ingredient list is short which I appreciate. Here’s what I use:
- 2 ounces peach puree fresh or store-bought
- 1 ounce peach schnapps
- 1 ounce vodka
- 3 ounces sparkling wine or prosecco
- ½ ounce lemon juice optional, for brightness
- Sugar for rimming the glass, optional
- Fresh peach slice or mint sprig for garnish, optional
Instructions
- I start by chilling my glass for a few minutes in the freezer. If I’m in the mood, I run a lemon wedge around the rim and dip it in sugar for a sweet edge.
- Into the shaker goes the peach puree, schnapps, vodka, and lemon juice. I add ice—about halfway up—pop on the lid, and give it a good shake for 10 seconds or so.
- I strain that mix into the cold glass, leaving some room at the top. Then I pour in the sparkling wine slowly, so it doesn’t foam over everywhere.
- Sometimes I’ll give it a gentle stir, sometimes not. I’ll add a peach slice or mint for garnish if I’m feeling extra. It’s best served right away so it keeps all that fizz.
Notes
I like tweaking the amount of puree and sparkling wine to get the sweetness and strength just right. If it ends up too thick, I splash in a bit of sparkling water or club soda.
When peaches are out of season, I’ll settle for canned puree. If I’m using fresh peaches, I always blend and strain them to avoid any weird texture.
Sometimes I’ll throw in a strawberry or a raspberry for garnish—why not? If I’m making these for a group, I just multiply everything and mix it in a pitcher, adding the sparkling wine last. Keeping everything cold is key, trust me.