Bellini (1 Oz) Recipe

Prepare fruit puree

If using fresh fruit, pit/trim and roughly chop about 2–3 tablespoons of fruit (peach, hulled strawberry, or watermelon). Place fruit in a small blender or food processor and pulse until smooth. If you prefer a very silky puree, press the puree through a fine mesh strainer to remove any fibers. Measure out 1 oz of puree for the cocktail. Alternatively, use a high-quality store-bought puree and measure 1 oz.

Chill glass and ingredients

Chill a champagne flute in the freezer for a few minutes or rinse with very cold water and set aside. Ensure prosecco/sparkling wine is well chilled (ideally 40–45°F / 4–7°C).

Combine puree and (optional) vodka

Place 1 oz of fruit puree into the bottom of the chilled champagne flute. If the guest requested vodka: add 1 tsp Smirnoff vodka (or for Ketel One substitution, add 1 tsp Ketel One; note: Ketel One is an upcharge). Gently stir the puree and vodka together once to combine.

Top with prosecco

Slowly pour 3 oz of chilled prosecco down the side of the flute or over the back of a spoon to gently layer and preserve bubbles. Pour gradually while watching the foam; the drink should be lightly effervescent and well mixed with the puree without excessive foaming.

Finish and garnish

Give the flute a very gentle stir (one or two slow turns) to incorporate puree evenly into the prosecco. Garnish with a thin slice of the chosen fruit on the rim or floated on top. Serve immediately while cold and bubbly.

Adjust fruit puree to taste for sweetness or intensity. For a slightly sweeter cocktail, use riper fruit or add a quick dash (1/8 tsp) of simple syrup into the puree before combining. The recipe is scaled for a single 1 oz fruit-puree style Bellini; adjust quantities proportionally for larger batches.