How to Make the Perfect Beach Bellini

Alright, we are ditching the smoothies and moving on to cocktails this Sunday. A peach Bellini is one of my favorite apéritifs (alcoholic beverage served before a meal). My husband and I got married in Venice, Italy and in Venice is Harry’s Bar – famous for the best Bellinis in the world. During our wedding ceremony we had bottomless Bellinis served during cocktail hour and that’s when I fell in love with this drink. Here is a quick recipe we always make at home, on Sundays before brunch or as an apéritif for guests, and always reminisce on our magical wedding day in Venice.

What You’ll Need to Make this Peach Bellini

• 4 ripe peaches peeled and seeds removed
• 750 ml bottle of prosecco that has been chilled
• a bottle of peach liqueur, such as this one

*Makes about 6-8 servings

Step 1: Make the Peach Puree

• Using a blender, blend the peaches until they turn into a soft peach puree
• Using a strainer, strain the peach puree, until you have about 3 cups of liquid left (note: you can also use a cheese cloth for smoother straining)
• Chill for at least an hour, or until ready to use

Step 2: Make the Bellini

• To make the Bellini, pour about 2 ounces of the peach juice into a champagne flute
• Add a dash, about half a teaspoon of peach liqueur (this will give the drink more sweetness and enhance the peach flavor)
• Fill the remainder of the flute with prosecco
• Drink up!