Bombay Bellini Recipe

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.

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.

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.