How to make the best Peach Bellini

Tempus Teo Varietal Prosecco with Bellini cocktail and orange slices

HOW TO MAKE A PEACH BELLINI

A Bellini is the perfect way to pimp up your Prosecco. Mixed with deliciously sweet and thick peach purée, a Bellini is fizzy and refreshing and has more body than your average cocktail.

WHY IS IT CALLED A BELLINI?

The first Bellini was served in 1948 by Giuseppe Cipriani at Harry’s Bar in Venice, Italy. Legend has it that the cocktail was inspired by Cipriani’s passion for two of the region’s most famous local products – fragrant white peaches and Prosecco. The drink’s pretty, pink hue reminded Cipriani of a saint’s tunic in a painting by 15th century Venetian artist, Giovanni Bellini. Hence the name of this now iconic cocktail.

WHAT ALCOHOL IS IN A PEACH BELLINI?

Given its Venetian origins, a good quality Prosecco is a must to make an authentic Peach Bellini. Prosecco can vary in sweetness, so when making this cocktail, it’s best to use a Prosecco that is dryer on the palate so as not to interfere with the distinct flavour and aromas of the peaches.

We recommend using Tempus Two Varietal Prosecco for this recipe – tightly structured, with vibrant citrus notes, it really is the perfect pick for this cocktails and spirits that is sure to impress your guests at your next brunch or dinner party.

Tempus Two varietal Prosecco with assorted fruits against a pink background

TEMPUS TWO EASY-PEASY PEACH BELLINI

Serves 6

Prep Time: 10 minutes

INGREDIENTS

50ml chilled Tempus Two Varietal Prosecco
4 medium peaches, pitted and quartered (or 3 cups of frozen or tinned sliced peaches)
30ml of peach juice
Peach slices to garnish (optional)

INSTRUCTIONS

Add sliced peaches and peach juice into a blender
Blend until mixture is smooth
Half-fill champagne flutes with peach purée
Top flute with Prosecco
Gently stir, garnish with fresh peach slices, and serve

BELLINI RECIPE TIPS

Pick peaches at their peak: In the summer, it’s best to blitz up fresh, ripe peaches when they are at their seasonal peak; however, frozen or tinned peaches are a great year-round alternative Tip: If you are using tinned peaches, use the type in juice rather than syrup, so as not to mask the delicate flavours of the peaches and Prosecco.
Save a spillover: It can be easy for the Prosecco to bubble over the glass once it is poured on top of the peach purée. To avoid this happening, make sure your ingredients and your glasses have been well-chilled, and open the Prosecco around 10-15 minutes before serving to give the bubbles a chance to settle.