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Ingredients
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Bellini Cocktail
Method
Bellini Cocktail
Prepare peach puree
If using fresh peaches, choose ripe, fragrant peaches. Peel peaches if desired (blanch 15–30 seconds in boiling water then shock in ice water to loosen skins), remove pits and slice. Place about 1 small ripe peach (or 4–5 oz peeled peach flesh) in a blender with 1/4 cup ice to chill and help texture. Add the optional 1/4 tsp simple syrup and 1/8 tsp lemon juice only if the peaches are underripe or not sweet. Puree on high until very smooth, about 15–30 seconds. Strain through a fine-mesh sieve into a small bowl using the back of a spoon to press through for an ultra-smooth texture (traditional Bellini uses a silky puree). Measure out 2 oz of the finished puree per cocktail.
Chill glass and Prosecco
Chill your champagne flute or coupe in the freezer for 5–10 minutes. Keep the bottle of Prosecco cold in the refrigerator or an ice bucket right up until serving to preserve carbonation.
Assemble the cocktail
Pour 2 oz of fresh peach puree into the bottom of the chilled flute. If using, add 1/2 tsp peach liqueur to intensify peach flavor (optional). Slowly and gently tilt the flute and pour 6 oz chilled Prosecco down the side of the glass to preserve bubbles and create a gentle swirl. Avoid stirring vigorously; a few gentle passes with a bar spoon or a slight swirl of the glass is enough to combine the puree and Prosecco without flattening the bubbles.
Adjust sweetness (optional)
Taste briefly; if the drink needs sweetness, add up to 1/4 tsp simple syrup and gently stir once. If brightness is needed, add a tiny drop more lemon juice, but be sparing to not disturb carbonation.
Garnish and serve
Garnish with a thin peach slice or a small peach twist on the rim. Serve immediately while sparkling and cold.