Mimosas and other prosecco-based cocktails are always a perfect option for brunch, summer lunches or as an aperitif and the Bellini is no exception.
This cocktail, emblematic of the Veneto region like the Aperol Spritz, is usually made with white peach puree.
Although fairly simple to prepare, the classic recipe still requires a few steps.
The peaches are peeled and pitted, then put in a food processor to obtain a smooth purée before putting a spoonful in the bottom of a flute and topping up with prosecco.
Since I always prefer easy recipes, here’s a quicker, simpler version of making a Bellini at home. And it’s guaranteed to steal the show from the classic mimosa made with orange juice at brunch.
Instead of using homemade peach puree, simply use a peach juice or nectar.
But beware, as with every recipe with few ingredients, the quality of the juice chosen is essential.
Avoid punches with artificial peach flavors or drinks with too much sugar.
Ideally, choose a nectar or a juice made of 100% peach.
For sparkling cocktails, prosecco is always a perfect option, not only because of its value for money, with most bottles sold under $20, but also for its fresh floral and fruity aromas.
This is the case with the classic Bottega Gold prosecco, with its floral, green apple and lemon notes, which are highlighted here in this version of the Bellini.
Other cocktail recipes with prosecco you may like:Torino Fizz: martini and prosecco cocktail
Amaretto Spritz with grapefruit
Boozy brunch: fruity mimosa with elderberry liqueur
- 65 ml white peach juice
- 65 ml Bottega Gold Prosecco DOC
- Ice cubes
- Cool the flute.
- Pour the ingredients into a cocktail glass with ice cubes and shake well for about 10 seconds.
- Pour into the cooled flute.
- Garnish with a slice of white peach.