Classic Bellini Recipe
Captain Morgan White Rum, Peach Schnapps, sparkling wine & Sangria.
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Ingredients
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Base spirits & liqueurs
Sparkling & sangria
Fruit & garnish
Ice & tools
Method
Prepare puree & glass
- 1
Make peach puree (if using fresh peach)
Peel and pit 1 ripe peach. Chop and place in a blender with a teaspoon of water if needed; blitz until smooth. Strain through a fine-mesh sieve if you prefer a silkier texture. Measure 1 oz of puree. Chill briefly if warm.
- 2
Chill a champagne flute or coupe in the freezer for 5–10 minutes while you prepare the cocktail.
Mix the cocktail
- 3
In a cocktail shaker, add 1 oz peach puree (or peach nectar), 1.5 oz Captain Morgan White Rum, 0.75 oz peach schnapps and 0.5 oz red sangria.
- 4
Add about 0.5 cup crushed ice or a few ice cubes to the shaker. Seal and shake vigorously for 8–10 seconds until well chilled and slightly frothy.
- 5
Strain the mixture into the chilled flute or coupe, filling it about two-thirds of the way.
- 6
Top gently with 3 oz chilled dry sparkling wine (Prosecco or Champagne). Pour slowly down the side of the glass to preserve bubbles and avoid overflow.
Garnish & serve
- 7
Garnish with a thin peach slice on the rim and, if desired, a small mint sprig tucked beside the slice.
- 8
Serve immediately. Suggestion: provide a small stir stick so the drinker can incorporate any settled puree with the sparkling wine.