Sparkling Venetian Bellini Cocktail
This is a classic sparkling fruity drink often served withbreakfast or brunch. But you can enjoy it anytime. This prosecco cocktail is the creation of Giuseppe Cipriani, founder of Harry’s Bar, in Venice, Italy, around 1948. Inits simplest form, it consists of 2 parts prosecco to 1 part white peach puree.He used white peaches in the original recipe. These days, white peaches are notso common, so you can use whatever peach is your favorite. Prepared nectars andpurees can be found year round making it easier to enjoy outside the primepeach harvest months. We love them served in a champagne flute.
Ingredients
- 2 oz Peach nectar or puree
- 4 oz Chilled Prosecco
- Peach slice and fresh mint for garnish
InstructionsÂ
- Fill champagne flute with peach nectar or puree.
- Add chilled Prosecco slowly (it will bubble up as you add it).
- Stirgently and top with 1 slice fresh peach and sprig of mint garnish, if desired.
Notes
Options And Variations
You can punch up the sweetness, fruitiness, or booziness of this classic Bellini in a variety of ways. Here are some options you can choose from to make the drink your own.- Add 1 oz. peach schnapps for more potent peachy goodness.
- Add 1 oz. of vodka for a stronger drink.
- Mash fresh peach slices and add to the nectar or puree for more fruit forward flavor.
- Add 1 oz. of simple syrup to sweeten the cocktail.
- Choose a demi-sec Prosecco or sparkling wine instead of Brut to make it sweeter.
