Perfect Peach Bellini Cocktail

Peach Bellini cocktails are the perfect way to add a touch of sunshine to any occasion. Made with just two ingredients, peaches and prosecco, these classic Italian cocktails are easy-to-make and sure to impress.

One of the best times to serve Peach Bellini cocktails is at brunch. They go equally well with Brioche French Toast as they do with soft poached eggs and Hollandaise sauce in Eggs Benedict Florentine.

Peach Bellini Cocktail

Sometimes, when life is complicated, the last thing you need is a complicated cocktail. A Peach Bellini is a simple two ingredient cocktail that you can make in almost no time.

Have a celebration? Pop the Prosecco cork and add a bit of wow factor to any occasion, whether it’s a cozy night in or a brunch with friends. I like to think that the peach puree practically makes this a grown-up smoothie!

Bellini Cocktails are one of the lesser known ‘brunch cocktails’ but I am making it my mission to tell everyone how delicious (and easy!) Bellinis are. So, move over mimosas, say sayonara Sangria… Peach Bellinis are back!

What is a Peach Bellini?

A Peach Bellini is a Italian cocktail made with peach purée (or nectar) and cold Prosecco. A classic Bellini is made with white peaches, however yellow peaches are often substituted depending on availability and quality of white peaches.

While white peaches may have a sweeter, more delicate flavour, yellow peaches such as the Red Haven variety in this Peach Bellini recipe also work well with the bubbly Prosecco.

Unlike many cocktail origin stories, the origin of the Bellini is undisputedly accepted to be an invention of Giuseppe Cipriani, owner of Harry’s Bar in Venice, Italy somewhere between 1934 and 1948.

This simple cocktail is almost always served in a champagne flute, similar to a mimosa.

Ingredients for a Peach Bellini Cocktail

Who knew a two-ingredient recipe could be so delicious?! Peaches and Prosecco are the perfect combination of tart and sweet to go with the delicate bubbles of Italian Prosecco. If you like sweeter drinks, feel free to add up to a tablespoon of simple syrup.

• Peaches
• Prosecco

The Peaches

If you have access to white peaches at the peak of their season, they are the best option for this recipe. They tend to have a more delicate, sweeter, and less acidic flavour than yellow fleshed peaches.

Feel free to replace the white peaches with any variety of yellow peach variety, clingstone or freestone. Try Red Haven, Glo Haven, Blazing Star, Flamecrest, just to name a few.

When choosing peaches, look for those that have a slight give at the stem end (gently poke this end and try to refrain from squeezing the peach excessively). Ripe peaches will also have a distinctive peach aroma.

Frozen peaches work well as a convenient option when fresh peaches are not in season in this cocktail recipe. Allow the frozen peaches to thaw, then purée as instructed.

Alternatively, you can use peach nectar to make Bellinis instead of fresh fruit purée. Try to source one that doesn’t have a lot of added sugar and only natural fruit flavour. It is especially nice to use peach nectar in the winter when peaches are out of season.

The Prosecco

While Prosecco is the classic Bellini wine, you can use any dry sparkling wine including Veuve Clicquot Rich as it is meant to be mixed with fruit. A dry Champagne or Cava will be the best pairing. To make a non-alcoholic version, feel free to add sparkling water or seltzer in place of the wine.

Choose a Prosecco, Cava, or sparkling wine of decent quality, one that you would drink on it’s own without fruit.

How to Make a Peach Bellini Cocktail

To make a Peach Bellini, being by preparing the peach purée with fresh peaches or pour 1/4 cup nectar into each champagne flute. For the purée, peel 4 peaches then slice them in half and remove the pits.

Place the peaches in the bowl of a high-speed blender. and process until they become a smooth purée.

Pour 1/4 cup peach purée in the bottom of each champagne flute. Next, pour chilled Sparkling Wine or Prosecco into each glass, taking care not to overfill. Stir briefly.

Allow bubbles to settle then top up with more Prosecco. Finally, garnish each glass with peach slices and sprigs of fresh mint.

Note: Four peaches makes about 1-1 ½ cups of purée, depending on the size of the peaches. If you have leftovers, put it in oatmeal, yogurt, or on top of ice cream. The purée will oxidize as it’s exposed to the air, turning the color more brown,so be mindful of that. It is best when prepared immediately.

Peach Bellini Variations

While the Peach Bellini is a recognized International Bartenders Association cocktail, other flavour varieties do exist. Each variation has the same formula: one part fresh fruit purée or juice combined with two parts Prosecco.

Let’s start with other stone fruit. Apricots, plums, and even cherries make a wonderful Stone Fruit Bellini. Berries including raspberries, blackberries, blueberries, and strawberries also make a delicious Berry Bellini.

For other variations, add Peach Schnapps or Vodka. Another option is to add a splash of grenadine or a raspberry syrup. It adds a bit of fruitiness and color. You can also experiment with a little citrus juice, or lemon, or other fruits like melons, kiwi, or any citrus fruit to make a Bellini.

Hi! I’m Bernice Hill and I’ve been the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen for the past eleven years. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Perfect Peach Bellini Cocktail recipe, I’d love to hear about it in the comments section or in the ratings. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please share your photos and tag me on Instagram. I hope you like this recipe!