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Bellini

Ingredients
 2 oz Fresh Peach Purée (from ripe white peaches)
 4 oz Prosecco (chilled, preferably dry)
 Fresh Peach Slice (optional)
 Fresh Mint Leaf (optional for a touch of green)
Equipment
1

  • Champagne flute or coupe glass

  • Blender or food processor

  • Fine mesh sieve

  • Bar spoon

Instructions
2

  1. Prepare the Peach Purée:

    • Peel and pit ripe white peaches.

    • Cut the peaches into chunks and place them in a blender or food processor.

    • Blend until smooth.

    • Pass the purée through a fine mesh sieve to remove any pulp and achieve a silky consistency.

    • Chill the purée in the refrigerator for at least 30 minutes for optimal temperature.

  2. Prepare the Glass:

    • Chill the champagne flute or coupe glass in the freezer for a few minutes.

  3. Assemble the Bellini:

    • Pour 2 oz of the chilled peach purée into the bottom of the glass.

    • Slowly top up with 4 oz of Prosecco, pouring down the side of the glass to maintain the bubbles.

    • Gently stir with a bar spoon to combine.

  4. Garnish and Serve:

    • Garnish with a fresh peach slice on the rim of the glass or a sprig of mint for a pop of color.

    • Serve immediately while the cocktail is still cold and bubbly.

Serving and Presentation
3

  • Serve immediately to preserve the effervescence of the Prosecco.

  • Traditionally, the Bellini is served in a tall, slender champagne flute to highlight its sparkling presentation.

Pairing Suggestions
4

  • Appetizers: Prosciutto-wrapped melon, smoked salmon crostini, or bruschetta.

  • Main Course: Eggs Benedict, lobster salad, or creamy ricotta and spinach ravioli.

  • Dessert: Lemon sorbet, almond biscotti, or peach tart.

Tips and Variations
5

  • Peach Purée Substitute: If fresh peaches are not in season, use high-quality canned or frozen peaches. Ensure they are unsweetened and fully defrosted before puréeing.

  • Frozen Bellini: Use frozen peach purée and blend with Prosecco for a slushy, summer-friendly version.

  • Raspberry Bellini: Swap peach purée for raspberry purée for a tart, vibrant twist.

  • Classic Bellini: The original Bellini was made using white peaches. Opt for white peaches for a more authentic and subtly floral flavor.

  • Non-Alcoholic Bellini: Substitute Prosecco with sparkling apple cider, ginger ale, or a non-alcoholic sparkling wine.

Cocktail Trivia
6

  • The Bellini was invented in the 1940s by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy.

  • The drink was named after the 15th-century Italian artist Giovanni Bellini, whose paintings often featured the same soft pink hue as the cocktail.