Peach Bellini Cocktail

Nothing can be as refreshing and pretty as a Bellini in the summer months. This classic Italian prosecco/champagne cocktail was invented in Venice, Italy, by Giuseppe Cipriani, of Harry’s Bar, and originally included Italian Prosecco and a white peach pureé. The Bellini is perfect for a Sunday brunch, bridal/baby shower, or to greet your guests at a dinner party. It is a great alternative to the ever popular, Mimosa.

There are a couple of ways you can do a Peach Bellini. One is, as they do in Cipriani’s or your nicer bars and restaurants, (and when fresh peaches are in season), that includes taking fresh white peaches and pureeing or crushing with a little sugar. The other way, which is quicker and can be just as delicious, is using a store bought peach nectar. You can either use a nice champagne or an Italian prosecco, depending on your taste and budget.

Our Bellini is going to include champagne and peach nectar. You can get the peach nectar from any market in the juice aisle. The white peach nectar can be hard to find, so we are using a yellow peach nectar from Trader Joe’s. What is easier than that? Just transfer your nectar into a pretty clear glass carafe for your serving set-up.

It really is one of the most simple drinks to make! Fill your champagne flute about ¼ full of peach nectar, pour the rest with your champagne or proseco. If you want to add a bit of flair, top off with a slice of fresh peach and a berry!