White Peach Bellini Recipe

If using fresh peaches: peel (blanch & shock or use a paring knife), pit and coarsely chop to yield about 1½ cups. If using frozen, thaw slightly until blendable.

Place the chopped peaches, 1 tablespoon granulated sugar, 1 teaspoon fresh lemon juice and 2 tablespoons cold water into a blender.

Blend on high until completely smooth, about 30–45 seconds. Taste and add up to ½ tablespoon more sugar if the peaches are not sweet enough; blend briefly to combine.

Strain the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to yield a silky purée. Discard solids. Chill the purée for 10–15 minutes if you want it cold before assembling.

Prepare glassware

Chill two champagne flutes by placing them in the freezer for 5–10 minutes or filling with ice water while you prepare the cocktail base.

Measure 1 ounce Captain Morgan spiced rum and ½ ounce peach schnapps into a cocktail shaker with 4 ice cubes.

Add 2 tablespoons (about 1 oz) of the chilled white peach purée to the shaker. Secure the shaker lid and shake vigorously for 8–10 seconds to chill and slightly dilute the mix.

Remove ice from the chilled flutes if used. Divide the shaken rum/schnapps/purée mixture evenly between the two flutes (about 1½ to 2 oz per glass).

Top each glass slowly with 2 ounces (about 60 ml) of sparkling wine, pouring gently down the side or over the back of a spoon to preserve bubbles and avoid overflow. Give a gentle stir (1–2 turns) with a bar spoon to incorporate; do not stir vigorously.

Garnish each Bellini with a thin fresh peach slice or a small mint sprig on the rim. Serve immediately.