Mimosa Or Bellini Recipe

Make peach purée (for Bellini)

Peel, pit and slice 1 large ripe peach (or 2 small). Place the peach slices in a blender or food processor and process until smooth, about 20–30 seconds. If the purée is very thick, add 1–2 teaspoons of water to loosen slightly. Taste and add up to 1 teaspoon simple syrup or honey if the peach isn’t very sweet. Strain through a fine-mesh sieve for an extra-smooth Bellini if desired.

Juice the oranges (for Mimosa). Roll each orange on the counter under your palm to loosen juices, cut in half, and use a handheld juicer or reamer to extract fresh juice. Strain out pulp if you prefer a clearer drink. Chill until cold.

Classic Mimosa (individual serving)

Chill a flute or coupe in the refrigerator or over ice briefly. Pour 1.5 ounces (about 3 tablespoons) of chilled orange juice into the glass, then gently top with 4.5 ounces (about 3/4 cup) of chilled sparkling wine. Pour slowly down the side of the glass so the wine retains bubbles. Do not stir. Garnish with an orange twist or slice if desired.

Classic Bellini (individual serving)

Chill a flute or coupe. Spoon or pour about 2 tablespoons (30 ml) of peach purée into the bottom of the glass. Slowly add 4.5 ounces (about 3/4 cup) of chilled sparkling wine, pouring gently so the wine and purée combine without excessive foam. If the purée is sweetened with syrup, adjust to taste. Garnish with a thin peach slice on the rim.

Pitcher method (serves 6)

For a party, in a chilled pitcher combine 3 cups chilled sparkling wine with 1.5 cups fresh orange juice for Mimosas, or with 1 cup peach purée (and up to 2 teaspoons simple syrup, to taste) for Bellinis. Stir gently once to combine. Pour into chilled glasses and garnish individually. Do not pre-mix far in advance — sparkling wine will lose some effervescence if left mixed for more than 30–45 minutes.

Serve immediately while sparkling wine is lively. Keep additional sparkling wine chilled on ice or in a bucket so you can top up glasses. For lower alcohol or nonalcoholic versions, substitute chilled sparkling water or nonalcoholic sparkling wine; keep the same juice/purée ratios.

Cleaning tip: Rinse glasses with cold water before pouring to help preserve bubbles. To make ahead: prepare juice or purée and keep refrigerated up to 24 hours; assemble cocktails just before serving.