Bombay Bellini Recipe

Make peach purée (if not using store-bought)

Peel, pit and chop one medium ripe peach. Place the pieces in a blender and purée until very smooth, about 20–30 seconds. If the purée is too thick, add 1–2 teaspoons of water and blend again. Strain through a fine-mesh sieve if you prefer a silkier texture. Measure out 1/2 cup for the recipe.

Combine 1/2 cup peach purée, 1 teaspoon fresh lemon juice and 1/2 tablespoon simple syrup in a small pitcher or measuring cup. Stir to combine and taste; adjust sweetness with a little more syrup if peaches are tart.

Chill a flute or coupe glass in the freezer for 5–10 minutes or fill with ice while preparing the cocktail and discard ice before pouring.

In a cocktail shaker, add the gin (1.5 oz), optional elderflower liqueur (0.25 oz) and 4 ice cubes. Add 1 tablespoon of the prepared peach mixture (reserve the rest for topping or a second drink).

Shake vigorously for 8–10 seconds to chill and lightly dilute. Strain the gin-peach mixture into the chilled flute, aiming for about one-third of the glass volume (roughly 2–2.5 oz).

Slowly top the glass with 3 oz chilled Prosecco or Champagne. Pour gently down the side or over the back of a spoon to retain some effervescence and create a layered look. The sparkling wine will blend with the peach purée to form the classic Bellini texture.

Taste and, if you want a fruitier profile, spoon in an additional 1/2 tablespoon peach purée and gently stir once with a bar spoon to incorporate.

Garnish with a thin fresh peach slice on the rim or floated in the glass. Add a small mint sprig if using for aroma.

Serve immediately while the Prosecco is bubbly. Provide a small stirrer so drinkers can adjust fruit distribution to taste.