Bombay Bellini Recipe

1. Prep peach purée (if not store-bought)

If you don't have ready peach purée, peel and pit one small ripe peach (or use 1/2 cup sliced frozen thawed peaches). Place the peach flesh in a blender and blitz until smooth. Strain through a fine mesh sieve for a silkier purée if desired. Measure 1 oz for the cocktail and reserve the rest for another use.

2. Chill a champagne flute or coupe by placing it in the freezer for a few minutes or filling briefly with ice water; discard ice water before building the drink.

3. Add the gin, peach purée, fresh lemon juice, and simple syrup to a cocktail shaker.

4. Fill the shaker with ice (about 3/4 full, roughly the 1 cup listed). Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker is well chilled and slightly frosty.

5. Double-strain the mixture into the chilled flute or coupe to remove ice shards and any peach solids (use a Hawthorne or fine mesh strainer).

6. Top gently with the chilled Prosecco (about 3 oz). Pour slowly to preserve effervescence and avoid overflowing. Stir once very gently with a bar spoon to integrate — do not over-stir to keep bubbles.

7. Add 2 dashes of bitters on top of the foam/ surface; this adds aromatic depth and balances sweetness.

8. Garnish with a thin peach slice and a lemon twist: make a small twist over the drink to express oils, then rest the twist on the rim and float the peach slice on the surface or skewered on the rim.

9. Serve immediately while the Prosecco is fully sparkling.