Bombay Bellini Recipe
Make Bombay Bellini Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Method
Cocktail
- 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.
