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This crisp and refreshing peach Bellini cocktail was invented in Harry’s Bar in Venice, Italy (Hemingway’s hangout) in the 1940s and named after an Italian artist. In the 1980s, the drinks were so popular that they get prominent placement in Bret Easton Ellis’s iconic novel about the decade, American Psycho. Not surprisingly, the peach Bellini fad didn’t really make it into the aughts.
Now, though, it’s a new era of lower-ABV cocktails and obsession with all things spritz-y. So perhaps it’s time to give the peach Bellini a second chance. Keep it fresh and modern by adjusting the sugar based on the natural sweetness of your peaches (you may need less than the recipe calls for and that is perfectly fine!) to avoid veering into the sticky zone, and add a sprig of aromatic rosemary for a herbaceous note.
The drink can be made nonalcoholic by substituting seltzer water for the sparkling wine. It’ll still be fun and festive.
Peach Bellini Cocktail Recipe
Place peaches, sugar and lemon juice in blender, and purée until smooth. Pour 3 Tbs. peach purée in champagne flute, and top with 1/2 cup sparkling wine. Repeat with remaining purée and sparkling wine. Garnish with rosemary and serve.
- Calories 161
- Carbohydrate Content 19 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 1 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 6 mg
- Sugar Content 17 g