Peach Bellini Drink Recipe

Hello, my cocktail-loving friends! Today, we’re sharing one of our favorite brunch cocktail recipes, the Bellini (maybe only second to the Mimosa). It’s fresh, somewhat sweet, and altogether delightful– So let’s grab a glass and explore this peach of a cocktail.

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How to Make a Bellini Cocktail

This fizzy summertime cocktail is so easy to make, especially if you cheat on the ingredients like we had to. Being a two-part cocktail, it’s a simple process of mixing the ingredients directly in a chilled glass. Just make sure to pour gently so as not to make the drink overflow!

Chris suggests adding the purée or syrup first, then adding some bubbly. Give it a light stir, and then top the glass with more champagne. Check out how he does it, and get his variation in this video:

 

History of the Bellini: The Origin Tale from Venice

The Bellini was born in the artistic heart of Venice, Italy, created by Giuseppe Cipriani, head bartender at Harry’s Bar, sometime between 1934 and 1948.

The story goes that Cipriani named his creation after Giovanni Bellini, a Renaissance painter, because the slightly pink glow of this bubbly drink reminded him of a painting by the artist.

Isn’t it kind of amazing that we actually have an origin story for this one? Usually classic cocktail histories are so convoluted!

 

 

Peach Bellini Ingredients

Making this classic cocktail is pretty straightforward, especially if follow our “lazy” version, which uses premade syrup. If you make it the traditional way (which you should if you have access to fresh peaches), you do have to make the purée ahead of time; otherwise, this refreshing drink requires simple ingredients and is quick to make.

• Yellow or White Peach Purée: Fresh is best! If possible, make your own purée with fresh peaches rather than resorting to bottled peach juice or to using frozen peaches (but that works in a pinch, too!). For each drink, blend one ripe peach (peeled and pitted) to get that smooth, velvety purée. Note that white peaches are a little more subtle in color and taste, with a slightly floral flavor. Yellow peaches will give that signature color and a little more punch.

Note: Because it wasn’t peach season quite yet when we made this video, we’re using a premade syrup instead, like I mentioned. However, we’d have loved to stick with the traditional recipe. You can also use peach nectar or juice if you’re in a pinch.

 

 

• Prosecco or Sparkling White Wine: A dry Prosecco or Brut champagne are both great– but of course feel free to use your favorite bubbly. We used a Brut, although Prosecco is traditional. Use about a 5-to-1 ratio sparkling wine to homemade peach purée, syrup, or juice.
• Optional Garnishes: While we kept this delicious drink super simple (again, peaches weren’t in season quite yet since we make videos a month or two ahead of time), but you can add a slice of peach or fresh mint sprig to the glass.

 

How to Make the Fruit Purée

If you’re set on making the original recipe– which we do highly recommend if it’s the right time of year– make your fresh peach purée ahead of time to make prep time easier.

 

 

• Use a vegetable peeler (like ours, found in our shop here) or just put fresh peaches in boiling water for about 45 seconds and then peel off the peach skin by hand.
• If you have to use frozen peaches, let them thaw completely before blending.
• In a blender or food processor, blend the skinned peaches completely.
• Optional (recommended by Rob & Chris): Add a little water to make the purée thinner and easier to drink. You can also filter through a fine-mesh strainer, although it shouldn’t be necessary if you blend thoroughly and remember to remove the skins first.
• Optional: If you watered down your purée, add a little sugar and acid (lemon juice) to taste.
• Store leftover peach purée in an airtight container in the fridge for up to a week.

 

 

Twists on the Classic Bellini: Because Life’s Too Short for Boring Drinks

• Rossini: Not feeling peachy? Use strawberry purée or syrup, following the rest of the recipe.
• Puccini: Replace the peaches with mandarin orange juice, typically a half-and-half measure.
• Tintoretto: This version uses pomegranate juice (probably my favorite variation).
• Blackberry Hibiscus: Create a syrup with fresh fruit and dried flowers. Or grab the premade, non-alcoholic cocktail version from our friends at Mingle!
• Other Seasonal Fruits: Try swapping in mangoes or fresh raspberries– whatever are the freshest ingredients available.
• Herbal Notes: Add a sprig of fresh basil, rosemary, or (of course) mint. More on fresh herbs here.
• Frozen Delight: Blend it with ice for a slushy version. It’s the perfect frozen cocktail for hot days!
• Peach Sorbet: Use a melon baller to add a small scoop of Italian sorbet instead of purée or fruit juice. Stir, and the sorbet will melt into your drink over time.

 

 

Our Variation

Chris and Rob played with the classic Bellini recipe by adding two extra ingredients to really round out the flavors and bring some depth and complexity to the traditional version of this brunch drink. Using absinthe and a homemade citrus bitters, the cocktail transforms into something less sweet and more balanced.

INGREDIENTS:

• 1 ounce Peach Syrup
• 1/2 ounce Absinthe
• 2 dashes Citrus Bitters
• 4-5 ounces Prosecco or Champagne (to top)

DIRECTIONS:

Pour the syrup and absinthe into the champagne glass, and add a little sparkling wine. Stir, and then top with the rest of the champagne. Garnish the glass with peach slices, a lemon twist, and/or a sprig of fresh mint.

Note: Chris used a citrus bitters that he made. If you’re curious about making your own bitters & tinctures, definitely sign up for our Constructing Bitters & Tinctures Workshop!

 

 

The Bellini: An Italian Tradition

This simple drink relies on quality ingredients, whether they be fresh or just really good (like our syrup), and it’s perfect for special occasions like baby showers or just brunch on a hot summer day– especially because it’s so easy to make.

So, my friends, what do you think of this delightful Italian cocktail? Do you love the classic drink recipe or a specific variation? Let me know in the comments. And until next time… Cheers!