2 1/2 ouncespeach nectaror juice or purée (5 tablespoons, see notes 1 & 6)
3ouncesdry sparkling winesuch as Prosecco, chilled (6 tablespoons, see note 2)
In a chilled champagne flute, add peach nectar or juice. Top with sparkling wine.
Using a bar spoon gently life peach mixture to the top to combine. Garnish with a peach slice.
Peaches: Traditional bellinis are made with white peaches, but yellow peaches work just as well. Both peach nectar and peach purée produce an authentic bellini (peach juice works, too). To make your own fresh peach purée, see note 6.
Dry sparkling wine: Prossecco is the official choice of purists, but any dry sparkling wine will do.
Yield: This recipe makes one Bellini cocktail.
Glassware: Bellinis are traditionally served in a fluted glass such as a champagne flute.
Big batch: To make a batch of 8 cocktails, combine 20 ounces (2 1/2 cups) peach nectar and 24 ounces (3 cups) dry sparkling wine. Serve with glassware and peach slices on hand so guests can help themselves.
Peach purée: To make your own peach purée, first peel and blanch the peaches. Score the blossom end (bottom) of each peach with an x. Immerse in boiling water until the skins pull back, about 20 to 40 seconds. Immediately plunge into ice water to stop the cooking process. Remove the skin with your fingers or a paring knife, then cut each peach in half and remove the pit. Add the peach flesh to a blender or food processor and blend until smooth. Frozen peaches (thawed) may be used to make peach purée, too.
Peach schnapps: For a a boost of peachy flavor, add 1/4 ounce (1 1/2 teaspoons) peach schnapps.
Mimosa: Substitute orange juice for the peach juice (add ¼ ounce orange liqueur if desired). Garnish with an orange slice.
Puccini: Substitute Mandarin orange juice for the peach nectar.
Rossini: Substitute strawberry purée for the peach nectar.
Tintoretto: Combine equal parts pomegranate juice and dry sparkling wine.
Non-alcoholic: Substitute seltzer for the sparkling wine.