How to make a sparkling fresh peach Bellini cocktail with Prosecco and/or peach ale.
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Read on for step-by-step tips and images (1 min)
Classic Bellini…with a Craft Twist
Few cocktails capture the essence of summer as elegantly and as powerfully as a peach Bellini. The classic Italian cocktail has its roots in Venice, circa 1940. It was first concocted by one Guiseppe Cipriani at his Harry’s Bar. Originally the cocktail was mixed with homemade white peach puree, prosecco and a splash of cherry juice for an overall pink glow. Over time many variations were created and today even peach nectar is acceptable while yellow peaches are most commonly used.
Our craft beer Bellini version uses sweet peach ale for unbelievably delicious results. The combination of peach ale and ripe peaches adds even more sparkle and creates an exciting refreshing base for the cocktail, bursting with fresh peach aroma.
- Fresh peach purée. First and foremost you need a powerful peach presence. Choose ripe yellow peaches and be sure they are chilled before you begin making the cocktail.
- Sugar. Just a bit of sugar helps amplify their natural sweetness of the fruit and accent the fresh flavor.
- Prosecco. Italy’s favorite sparkling wine. We like to use a brut, without residual sugars. This helps balance the overall sweetness of the Bellini.
- Peach ale. Ales brewed with peaches are bountiful during the summer months. Have some fun and select your favorite one. Typically they are brewed with aroma hops and lack bitterness. While you could substitute peach juice for the ale, we encourage you to try the recipe as written.
Step-by-step How To Make a Fresh Peach Bellini
- Puree. Peel the chilled ripe peaches, cut in pieces and combine with the sugar in a blender. Add the cold peach ale and blend until smooth. Strain through a sieve into a suitable container. At first the puree will appear white due to the foam from the ale, but as the mixture settles down it will turn a mellow orange color.
- Layer. Fill flute or tulip glasses with the settled peach puree, then top with chilled prosecco, pausing frequently as there will be vigorous foaming. Garnish with a bit of fresh thyme or a very thin slice of peach.
- Enjoy. Cheers! Enjoy your refreshing Bellini cocktail.
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- 3 large, ripe yellow peaches, chilled
- 1 tbsp white sugar
- 12 oz peach ale*, chilled
- 12 oz Prosecco, chilled
- fresh thyme, for garnish, optional
1. Peel the ripe peaches, cut in pieces and combine with the sugar in a blender. Add the peach ale and blend until mixture is smooth. Strain the resulting fresh peach puree through a sieve and let the foam settle (you may stir once or twice).
2. Fill chilled flute or tulip glasses about halfway with peach puree. Top with prosecco, pausing as needed to let the foaming subside. Garnish with a sprig of thyme (optional) and serve.
*Typically peach ales lack bitterness and have a rich, unmistakably ripe peach aroma. Try a peach saison, a peach pale ale, peach kolsch. If you cannot find any peach ale then use peach juice or peach flavored soda.
Depending on the size of your glass you may have a bit of puree or prosecco or both left over to mix a fifth cocktail. Cheers!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 8mgCarbohydrates: 29gFiber: 3gSugar: 22gProtein: 2g