Bellini Recipe

Bellini Cocktail

1. 1

   Prepare the peach purée (if not using bottled)

   Peel and pit the ripe white peach. Roughly chop and place in a blender or food processor with 1 tsp granulated sugar and 1/4 tsp fresh lemon juice. Add 1/2 cup ice to help chill and smooth the purée. Blitz until completely smooth, about 20–30 seconds. Taste and adjust sweetness with a little more sugar if the peach is underripe. Strain the purée through a fine-mesh sieve into a bowl or measuring cup to remove any fibrous bits for an extra silky texture. You should have about 2 oz of purée per cocktail.

2. 2

   Chill glassware and Prosecco

   Place a champagne flute or coupe in the freezer for a few minutes, or fill with ice water while you prepare the purée. Ensure the Prosecco is well chilled (40–45°F / 4–7°C).

3. 3

   Assemble the Bellini

   Pour about 2 oz of the white peach purée into the chilled flute. If using the optional peach liqueur, add 1/4 oz to the purée and stir gently to combine.

4. 4

   Top with Prosecco

   Slowly pour 6 oz chilled Luca Paretti Prosecco down the side of the glass or over the back of a spoon to preserve bubbles and prevent excessive foaming. Pour just enough to fill the glass, allowing the Prosecco to mix gently with the purée. Stir very gently once with a bar spoon if needed to incorporate; avoid vigorous stirring to keep effervescence.

5. 5

   Garnish and serve

   Garnish with a thin fresh peach slice or twist on the rim. Serve immediately while the cocktail is cold and bubbly.

6. 6

   Batching note (optional)

   To make a pitcher for 6 servings, multiply purée to 12 oz and pour into a chilled pitcher. Add 1.5 oz peach liqueur if using. Right before serving, slowly add 36 oz chilled Prosecco and gently stir once. Pour into chilled glasses and garnish.