Bombay Bellini Recipe
Make Bombay Bellini Recipe in just 15m. 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
Make peach purée (if needed)
If using fresh peaches, peel (blanch and shock or use a paring knife), pit and roughly chop 1 medium ripe peach. Place in a blender or food processor and purée until smooth (about 30–45 seconds). If mixture is too thick, add up to 1 tablespoon water to reach a slightly loose pouring consistency. Strain through a fine mesh sieve for an ultra-smooth purée if desired.
Chill prosecco and flute or coupe glass in the refrigerator or freezer for at least 10 minutes.
Mixing
Combine base ingredients
In a cocktail shaker, add 2 oz gin, 2 oz peach purée, 0.5 oz fresh lemon juice and 0.25 oz simple syrup. Add 2 dashes peach or orange bitters if using. Fill the shaker with ice (about 1 cup).
Shake
Secure the shaker and shake vigorously for 10–12 seconds until the outside of the shaker is cold and the mixture is well chilled.
Strain
Double-strain the shaken mixture into a chilled champagne flute or coupe to remove ice shards and any fruit solids.
Top with bubbles
Carefully top the cocktail with approximately 3 oz chilled prosecco. Pour slowly so the cocktail retains some carbonation and the prosecco layers slightly with the purée.
Finish & Serve
Garnish with a thin slice of fresh peach placed on the rim or floated on top. Add a mint sprig for aroma if desired.
Serve immediately while sparkling. Stir gently once or twice with a bar spoon if you prefer a homogenous drink; otherwise leave as-is for a gentle layered texture.
