Bellini Cocktail

Pro tips

• Chill both the peach puree and sparkling wine beforehand; this ensures the cocktail stays cold and the bubbles remain lively.
• Pour the peach puree into the flute first, then add Prosecco slowly to blend the flavors and preserve carbonation.
• Use high-quality white peach puree for the best flavor; avoid purees with added sugar or artificial flavoring.
• Serve immediately after assembly to maintain effervescence and the contrast between the peach sweetness and the wine's acidity.

Substitutions

• Prosecco or Champagne → sparkling juice or seltzer (non-alcoholic version)
• white peach puree → white peach nectar strained to remove pulp (slightly thinner consistency)

Storage & make-ahead

Bellinis are best served immediately. Pre-mix the peach puree in flutes up to 30 minutes ahead, adding Prosecco only when ready to drink.

Equipment

Champagne flutes

Can I make a non-alcoholic Bellini?

Yes. Substitute the Prosecco or Champagne with chilled sparkling juice or seltzer for an alcohol-free version.

How much peach puree per glass?

Use 1 tablespoon of white peach puree per Champagne flute, then top with Prosecco or Champagne.

What type of peach puree works best?

White peach puree gives the classic Bellini flavor. Fresh, frozen, or canned puree all work; ensure it's unsweetened or lightly sweetened.

Can I make Bellinis ahead of time?

Mix the peach puree in flutes up to 30 minutes ahead, but add the Prosecco or Champagne just before serving to maintain carbonation.

What's the difference between Prosecco and Champagne for this cocktail?

Champagne is more expensive and complex; Prosecco is lighter and more approachable. Both work; choose based on budget and preference.