Mandopop Bellini Recipe
Ketel One, Rémy Martin, tropical fruits, aged peach, a fully bright and tropical bellini.
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Ingredients
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Cocktail Base
Sparkling & Finish
Method
Cocktail Base
- 1
Prepare aged peach purée (if not using store-bought)
Peel and pit 1 ripe peach. Chop and place in a small saucepan with 1 tsp sugar and 1 tsp lemon juice. Simmer gently 4–5 minutes until soft. Optionally stir in 1/4 tsp aged rum or cognac and let cool. Puree until smooth and chill. Measure out 1 oz for the recipe.
- 2
Prepare tropical purée
Combine ripe mango (about 1/4 cup) and passion fruit pulp (about 1 tbsp) in a blender, add a teaspoon of simple syrup if needed for balance, and blitz to a smooth consistency. Strain if desired to remove fibers. Measure 1 oz for the recipe.
- 3
Add Ketel One vodka (1.5 oz), Rémy Martin VSOP (0.5 oz), aged peach purée (1 oz), tropical fruit purée (1 oz), fresh lemon juice (0.5 oz), and simple syrup (0.25 oz) into a cocktail shaker filled with ice.
- 4
Shake vigorously for 10–12 seconds until the outside of the shaker is frosty and the mixture is well chilled and slightly aerated.
- 5
Double-strain the mixture through a fine-mesh strainer into a chilled champagne flute or coupe to remove pulp and ice shards, filling the glass about two-thirds full (leave room for sparkling wine).
Sparkling & Finish
- 6
Top gently with chilled Prosecco or dry sparkling wine (about 3 oz). Pour slowly to preserve effervescence and to create a bright, foamy head.
- 7
Add 1 dash of peach bitters on top of the foam to enhance the aged-peach character and aroma.
- 8
Garnish with a thin fresh peach slice on the rim and optionally a dehydrated pineapple chip or a small mint sprig laid on the foam for added tropical perfume.
- 9
Serve immediately while effervescent. Sip and enjoy the bright, tropical bellini with a subtle cognac backbone.