Fall, in all it’s glory, is upon us. And though one of the ingredients that’s most prevalent for many of us is pumpkin, I’ve been drawn to a springtime friend: the peach. Maybe it’s the fact that it boasts a beautiful orange-hued color, but this cocktail is a fun fall addition.
Actually the first time I enjoyed a Bellini was in the fall…but a bit farther south, in Argentina. Though this cocktail is an Italian-born one, it is quite popular, like many other Italian-born treats, in Buenos Aires. For me, this flavor conjures up images of fiestas, the gorgeous streets of Buenos Aires, It’s a perfect a great way to start a brunch or evening celebration.
Here’s a photo of a Bellini I just made, and one on the cover of my cocktail book: Mambo Mixers!
Be sure to use nicely chilled cava or Prosecco for your Bellinis. Cheers — and ¡Salud!
Simple, pretty, and tasty, this cocktail is one you'll want to add to your repertoire!
- 3 ounces fresh peach purée, or excellent-quality peach nectar (I have found that Looza brand, available in many Westchester markets, works well!)
- 5 ounces chilled cava or Proseccof
- 1 thin peach slice, strawberry,
- and or a raspberry for garnish
- Pour the peach purée into an 8-ounce champagne glass or flute.
- Slowly add the sparkling wine or Prosecco.
- Stir lightly, garnish, and serve!
- Repeat as needed–of course–for all your guests!
- Note: If you’re making these for a crowd, pour the purée in a pitcher, and gradually, add the sparkling wine.
- Stir to lessen some of the foam, and serve!