Bellini Recipe
Bubbly, Peach Schnapps, Peach Nectar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bellini
Method
Bellini
- 1
Chill glass and ingredients
Place the Prosecco and peach nectar in the refrigerator until well chilled (at least 1 hour). If desired, chill the flute or coupe by filling it with ice and cold water for 2–3 minutes, then discard before assembling.
- 2
Combine peach components
In a small mixing glass or measuring cup, combine the chilled peach nectar, peach schnapps, and the lemon juice. Stir gently to combine. The schnapps adds sweetness and peach aroma; the lemon juice brightens the flavor.
- 3
Build the cocktail
Pour about 2 oz of the peach mixture into a chilled champagne flute (roughly one-third of the total volume). Slowly top with chilled Prosecco (about 6 oz) poured down the side of the glass to preserve bubbles. Leave a little headroom to avoid overflow.
- 4
Adjust sweetness and texture
Taste briefly. If you prefer a sweeter, fruitier drink, add up to 0.25 oz more peach schnapps or 0.5 oz more peach nectar. If the drink seems flat, pour more Prosecco and reduce the peach mixture proportionally.
- 5
Garnish and serve
Garnish with a thin peach slice on the rim or floated on top. Serve immediately while bubbly.