Stirred
Bellini cocktail

Bellini

Ripe white-peach purée gives dry Prosecco a pale blush, silken fruit, and enough floral sweetness to turn sparkling wine into a distinctly seasonal cocktail.

Glassware
Champagne flute
Strength
8% ABVBefore dilution

Ingredients

  • White peach purée 30 ml Mash ripe fresh white peaches with their peel, then pass them through a food mill or fine sieve; do not use a blender or substitute peach nectar or liqueur.
  • Prosecco 90 ml Use a thoroughly chilled, dry Prosecco.

Preparation

  1. Add the cold white-peach purée to a chilled Champagne flute.
  2. Add a small splash of Prosecco and stir gently to loosen the purée.
  3. Add the remaining Prosecco slowly and give the drink one final delicate stir.