Our Favourite Cocktails: The Peach Bellini
Sometimes, you just need a completely delicious cocktail that’s incredibly easy to make and doesn’t hold back on style! This week’s favourite cocktail – the Peach Bellini – is just the thing for the end of a busy week, or perhaps when you’re entertaining guests and are worried about time. Whether it’s just you or 20 of you, we hope you’ll enjoy!
Lucy’s favourite: The Peach Bellini
Lucy is our assistant buyer, very much at the heart of discovering gorgeous products and getting them to you.
Lucy says: “My general rule when it comes to cocktails is: if it sparkles, it’s mine! A peach Bellini is my current favourite for a summer’s evening – fruity and delicious.”
So what is a Peach Bellini?
The Bellini was first created in Venice sometime in the 1930s or 40s using Prosecco and pureed white peaches. Supposedly a favourite of Hemingway, the drink soon made it to New York City bars, and bartenders started making bottles of peach puree so they weren’t dependent on the seasonality of peaches.
Prosecco is the signature base with Bellinis – Champagne is often too heavy for the peach puree – though you can try it with Cava or a non-alcoholic alternative if you fancy it.
What you’ll need
There are three levels of ease (or laziness!) with the Bellini. You can buy peach puree for a speedy and delicious beverage, or you can buy tinned peaches (level 2) or fresh peaches (level 3) to puree yourself. The effect is broadly the same with all three levels, so choose whatever works best for you!
Ingredients per person:
- 45ml shot peach puree
- 100ml Prosecco
For the puree:
- 200ml tinned peaches in fruit juice, or 2 medium peaches, peeled and diced, is perfect for about 6 glasses
How to make it
- If making your own puree, add the peaches (and juice, if using tinned) to a blender and whiz until really smooth.
- Add around 45ml of the peach puree to your glass, followed by the Prosecco.
- Stir your drink gently with a spoon or cocktail muddler.
- Relax and enjoy!
Get the look