Classic Bellini Cocktail With Peach Puree

Pro tips

• Chill all components—glassware, Prosecco, and peach puree—before assembly to prevent carbonation loss.
• Use white peach puree for authentic flavor; yellow peaches produce a muddier, less delicate taste.
• Pour peach puree into the glass first, then top slowly with Prosecco to preserve bubbles and create the signature layered effect.
• Serve immediately after assembly—do not stir, which will flatten the fizz.

Substitutions

• Yellow peach puree → white peach puree (white peaches have more floral, delicate flavor)
• Prosecco → Champagne or Cava (richer, drier result; more expensive but valid)
• Fresh peach puree → frozen peach puree (same quality if unsweetened; thaw before use)

Storage & make-ahead

Peach puree keeps refrigerated for up to 3 days. Do not store assembled Bellinis; prepare each drink fresh to order.

Equipment

champagne flute or wine glass · bar spoon (optional, for layering)

Can I use canned or frozen peach puree instead of fresh?

Yes. Fresh white peach puree is ideal, but quality frozen peach puree works well. Avoid canned peaches in syrup, as they add unwanted sweetness and dilute the drink with excess liquid.

What's the best Prosecco for a Bellini?

Use a dry or extra-dry Prosecco (Brut style). Avoid sweet varieties, which will unbalance the delicate fruit flavor. Chill thoroughly before serving.

Can I make Bellinis ahead of time?

No. Assemble each drink individually just before serving to keep the Prosecco carbonated. Prepare peach puree in advance and refrigerate.

What's the proper ratio of peach puree to Prosecco?

Traditional ratio is 1 oz peach puree to 5 oz Prosecco. Adjust to taste—some prefer more fruit forward (1.5 oz), others prefer it lighter (0.75 oz).

Can I use a different fruit puree?

You can experiment with raspberry, strawberry, or apricot puree, but these are variations—not true Bellinis. The original is defined by white peach.