Move, mimosas! This Bellini cocktail also deserves a spot on the brunch table. It consists of two simple ingredients: peach puree and prosecco.
A Bellini cocktail is the perfect fun, bubbly drink for brunch. It’s refreshing and delicious, and while it feels fancy, it’s insanely easy to make. You only need two ingredients: peach puree and prosecco. I love fresh peaches and I love sparkling wine so of course I love this Bellini recipe. I think you will too!
What is a Bellini?
The Bellini cocktail (not to be confused with Giovanni Bellini the artist or Vincenzo Bellini the composer) was invented sometime around 1948 by Giuseppe Cipriani, the founder of Harry’s Bar, in Venice, Italy. At its simplest, it’s 2 parts Prosecco to 1 part peach puree. Today, some recipes also call for peach juice or peach schnapps for a stronger peach flavor.
Peach Bellini recipe ingredients
I keep my Bellini recipe close to the original and only require two ingredients:
- peaches – Good white peaches are rarely available where I live, so I usually use yellow ones instead. I think both are fantastic! When fresh peaches aren’t in season, this recipe also tastes great with frozen ones. Let them thaw in the refrigerator at room temperature for a few hours or overnight before mixing.
- Prosecco – You don’t have any on hand? Feel free to use another sparkling wine, like champagne, in a pinch.
Garnish your glass with peach slices and a sprig of fresh mint!
The full recipe with measurements is below.
How to make a Bellini cocktail
The first step in this Bellini recipe is Prepare peach puree, which is easy to do in a blender.
If you’re using fresh peaches, you’ll need to peel them first. I think the easiest way to do this is with a vegetable peeler. Just be sure to squeeze lightly so you don’t peel off too much of the fruit! If you don’t peel the peaches, you must pass the puree through a fine-mesh sieve before preparing the cocktails. This step can get messy, so I prefer to peel the peaches first and skip straining.
If using frozen peaches, thaw before blending.
Once thawed/peeled, place the peaches in a blender and puree until smooth.
Next, pour the cocktails. Pour 2 ounces of the peach puree into a champagne flute and top off with 4 ounces of chilled Prosecco. Remember that the Prosecco will bubble as you pour, so make sure to pour slowly! Stir gently to combine.
Then garnish your glass with peach slices and fresh mint and enjoy!
serving suggestions
This peach bellini recipe is a delicious drink for brunch. Add it to an Easter or Mother’s Day spread with spinach quiche, green salad, and carrot cake cupcakes, or serve with one of these brunch recipes:
If you want to get ahead, you can prepare the peach puree up to a day in advance. Store in an airtight container in the refrigerator until ready to make Peach Bellini Cocktails.
More favorite cocktail recipes
If you love this peach bellini recipe, try one of these fresh cocktails next:
Bellini
serves 1
Learn how to make a Bellini! This classic sparkling cocktail is fruity, refreshing and perfect for brunch. It’s easy to make with 2 ingredients: peaches and prosecco.
For the peach puree:
- 1½ Pound ripe peaches*, about 4, peeled, pitted and sliced
For each cocktail:
- 2 ounces peach puree
- 4 ounces chilled sparkling wine
- peach slices, for garnish
- Fresh mint, for garnish
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Make the peach puree. Puree peaches in a blender until smooth.
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Make any cocktail. Pour 2 ounces (¼ cup) of peach puree into a champagne flute and top off with Prosecco. Stir gently to combine. Garnish with a peach slice and a sprig of fresh mint.
*Frozen peaches (thawed before use) work well here.
Sources: S. Irene Vibila’s LA Times article on Harry’s Bar and Nigella Lawson’s NY Times article on Venetian cuisine