What’s the story behind the famous peach Bellini cocktail? Get the scoop on this Italian classic along with a Bellini recipe that will have you popping Prosecco all summer long!
1 ½ oz Peach Purée
1 dash Peach Bitters (optional)
4 oz Prosecco
Garnish: Peach Slice
FOR THE COCKTAIL:
Pour the purée into the bottom of a wine glass, add the bitters and a splash Prosecco and stir until combined. (This helps your purée blend more easily with the remaining Prosecco without having to stir it – stirring makes the bubbles go away!) Top with remaining Prosecco and garnish with a peach slice.
FOR THE PURÉE:
Combine 1 cup of fresh peaches (peeled) with ½ oz lemon juice and 1-2 dashes of Angostura bitters and blend until smooth. You can certainly just blend the peaches all on their own to make the purée, but I like to add some lemon juice for freshness because in my book, citrus makes everything better! Also, the bitters is optional – it doesn’t really affect the overall taste of the purée, it more enhances the spiciness and warmth of the peaches.
🍑 The sweetness of your peaches will determine the sweetness of your purée! Georgia peaches are plenty sweet on their own, which is why I don’t typically add any sugar to mine. But you may need some, in which case I’d start with ½ oz of simple syrup per 1 cup of peaches and work your way up from there.
🍑 You can also use frozen peaches, but if you do I recommend buying unsweetened ones and adjusting the sweetness level with simple syrup instead. This gives you more control over how sweet your drink is and keeps it from becoming cloying. Also, make sure you completely defrost your peaches before using or they won't blend properly!
What’s the story behind the famous peach Bellini cocktail? Get the scoop on this Italian classic along with a Bellini recipe that will have you popping Prosecco all summer long!
1 ½ oz Peach Purée
1 dash Peach Bitters (optional)
4 oz Prosecco
Garnish: Peach Slice
FOR THE COCKTAIL:
Pour the purée into the bottom of a wine glass, add the bitters and a splash Prosecco and stir until combined. (This helps your purée blend more easily with the remaining Prosecco without having to stir it – stirring makes the bubbles go away!) Top with remaining Prosecco and garnish with a peach slice.
FOR THE PURÉE:
Combine 1 cup of fresh peaches (peeled) with ½ oz lemon juice and 1-2 dashes of Angostura bitters and blend until smooth. You can certainly just blend the peaches all on their own to make the purée, but I like to add some lemon juice for freshness because in my book, citrus makes everything better! Also, the bitters is optional – it doesn’t really affect the overall taste of the purée, it more enhances the spiciness and warmth of the peaches.
🍑 The sweetness of your peaches will determine the sweetness of your purée! Georgia peaches are plenty sweet on their own, which is why I don’t typically add any sugar to mine. But you may need some, in which case I’d start with ½ oz of simple syrup per 1 cup of peaches and work your way up from there.
🍑 You can also use frozen peaches, but if you do I recommend buying unsweetened ones and adjusting the sweetness level with simple syrup instead. This gives you more control over how sweet your drink is and keeps it from becoming cloying. Also, make sure you completely defrost your peaches before using or they won't blend properly!