Mandopop Bellini Recipe

Prepare fruit

Peel, pit and roughly chop the ripe peach. Chop the pineapple and mango into similar-sized pieces so they blend evenly.

Place the chopped peach, pineapple and mango in a blender or food processor. Add the fresh lime juice, simple syrup and the 1/2 teaspoon Rémy Martin (if using) to add aged peach notes and complexity.

Blend on high until smooth, about 20–30 seconds. If the purée feels too thick, add 1–2 teaspoons cold water to reach a thick but pourable consistency (about the texture of heavy cream).

Taste and adjust sweetness with up to 1/2 tablespoon more simple syrup if necessary. Strain the purée through a fine mesh sieve into a small bowl to remove fibrous bits for a silky bellini texture, pressing with the back of a spoon. Yield: ~3/4 cup purée.

Chill the purée in the refrigerator while you chill glassware and other ingredients (or place in an ice bath for 5–10 minutes).

Chill a coupe or flute glass by filling with ice water for a couple minutes, then discard and dry.

In a cocktail shaker, add the fruit purée (about 1.5 ounces or 3 tablespoons per cocktail), the 1.5 oz chilled Ketel One vodka and 1/4 oz Rémy Martin. Add one dash of peach bitters if you like more peach aromatics. Add the ice cubes.

Shake vigorously for 8–10 seconds to slightly aerate and chill the mixture. The goal is to integrate spirit with the purée while keeping the fruit brightness—do not over-dilute.

Strain the shaken mixture into the chilled glass, leaving room for sparkling wine (pour slowly to keep a silky texture).

Top gently with 3 oz well-chilled Prosecco (or other dry sparkling wine). Pour slowly over the back of a spoon or down the side of the glass to preserve bubbles and achieve a layered, effervescent texture.

Give the glass one gentle stir (1–2 turns) with a bar spoon to marry the purée and bubbles without flattening the sparkling wine.

Garnish with a thin peach slice or a tropical fruit wedge on the rim and a micro mint or basil leaf on top for aromatic lift.

Serve immediately while the Prosecco is lively and the purée is bright. Recommend one cocktail per guest.