How to Make the Perfect Bellini – Venice’s Iconic Peach Cocktail

Ingredients (1 serving):

• 2 oz (60 ml) fresh white peach purée

• 4 oz (120 ml) Prosecco (chilled, preferably dry or extra dry)

• Optional: A few drops of raspberry or cherry juice (to enhance the pink hue, as originally done)

Equipment Needed:

• Champagne flute or coupe glass

• Spoon or bar stirrer

• Blender or food processor (if making peach purée from scratch)

• Fine mesh strainer (optional, for smoother purée)

Instructions:

1. Prepare the peach purée:

   • Peel and pit ripe white peaches.

   • Blend until smooth. For an ultra-smooth texture, strain through a fine mesh sieve.

   • Chill the purée before using for best results.

   • Note: If white peaches aren’t in season, you can use frozen ones (thawed) or a high-quality store-bought peach purée—but fresh is always best for flavor.

2. Chill your glass:

   • Place your champagne flute in the fridge or freezer for a few minutes so the drink stays cooler longer.

3. Mix the drink:

   • Add 2 oz of white peach purée to the bottom of the chilled flute.

   • Slowly top with 4 oz of chilled Prosecco. Pour gently to preserve the bubbles.

   • Stir very lightly with a spoon or cocktail stirrer to combine—don’t overmix.

4. Add color (optional):

   • Add a drop or two of raspberry or cherry juice if you want to replicate the faint pink tint that made the original Bellini famous.

5. Serve immediately:

   • No garnish is needed, though a thin peach slice on the rim can be a nice touch for presentation.

Tips for the Best Bellini:

• Use white peaches, not yellow, for the authentic delicate flavor and color.

• Avoid overly sweet Prosecco—dry or extra dry provides the best balance.

• Make sure both the peach purée and Prosecco are very cold before mixing.

• Serve immediately to preserve the bubbles and freshness.