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Recipe

Bellini cocktail

20 min • 4 to 6 servings •
John S
Peach Bellini cocktail garnished with a peach slice, surrounded by fresh peaches, ice, and a blender in a kitchen setting.

This is atributed to Giuseppi Cipriani, a bartender at Harry’s Bar in Venice, Italy. A favorite of Ernest Hemingway and Noel Coward, it was inspired by a painting in the 1943 exhibition by Bellini.

Bellini’s are the perfect choice for a cocktail party when you want to create an air if sophistication.

Better yet this is a perfect recipe for parties as the puree can be made in advance and it becomes a simple cocktail to prepare to order and in quantity.

Ready

  • Peaches for fresh peach juice
  • Dry sparkling wine or champagne
  • Fresh peach wedges for garnish
  • Lemon juice

    • Set

  • Glass: flute
  • Blender
  • Pan
  • Bowl with ice

    • Go!

  • Fill bowl with ice and fill with water to cover.
  • Fill pan with water and place on heat.
  • Bring water to boil.
  • Place peaches into boiling water for about a minute.
  • Remove peaches.
  • Submerge peaches in ice water.
  • Peel peaches and remove pit.
  • Place peaches in blender.
  • Add a touch of lemon juice.
  • Puree.
  • Fill a flute a quarter of the way with peach puree.
  • Finish with sparkling wine/champagne.
  • Stir.

    • Recommendations

    Make puree with peaches in season and freeze for summer.

    champagne peach

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