Bombay Bellini (flute) Recipe
Make Bombay Bellini (flute) Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Method
Prepare the cocktail base
- 1
Combine and shake
Add the gin, peach purée, elderflower liqueur, fresh lemon juice, and simple syrup into a cocktail shaker. Fill the shaker with the ice cubes and secure the lid.
- 2
Shake vigorously for about 10–12 seconds until the shaker feels cold to the touch and the mixture is well chilled and slightly frothy.
- 3
Double-strain the shaken mixture through a fine mesh strainer into a chilled flute glass, leaving any large ice shards behind.
Finish and serve
- 4
Slowly top the strained cocktail base with the chilled Prosecco (about 3 oz). Pour gently down the side of the glass or over the back of a spoon to preserve bubbles and create a layered look.
- 5
Give the drink a gentle half-turn with a bar spoon (1–2 rotations) to integrate the sparkling wine with the base without flattening it.
- 6
Garnish with a fresh peach slice or a thin lemon twist perched on the rim and optionally add a mint sprig. Serve immediately.
