Classic Bellini

Classic Bellini Classic bellini cocktail. be the first to rate & review! 2 photos. the bellini was created in the late 1930s to early 1940s by guiseppe cipriani at the legendary. Then pass the puree through a sieve into a clean bowl. (at this point you can chill the puree for a couple of hours if you want). pour a third of the puree into 3 medium sized flute glasses and fill to the rim with very cold prosecco, stir to combine. top with a peach slice if desired. serve immediately.

Classic Peach Bellini Cocktail Inside The Rustic Kitchen Recipe Prepare the peach puree: if using fresh peaches, peel and pit them, then blend until smooth. alternatively, use store bought peach puree. assemble the cocktail: in a champagne flute, pour 2 oz of peach puree. top with prosecco: slowly pour 4 oz of prosecco into the flute, allowing the ingredients to mix gently. Instructions. wash and pat dry peaches with a paper towel. cut each in half and remove the pits. using a blender or a food processor blend peaches into a puree. strain peach puree through a fine mesh sieve to remove the bits of skin and get a perfectly smooth peach puree. Instructions. for the peach purée: rinse your white peaches and start mashing them with their peels. use a fork or potato masher, and mash until you achieve a nice balance of juice and fruit pulp. add the purée into a champagne flute and top with prosecco. 1.5 oz white peach purée, 4.5 oz prosecco spumante. The classic bellini was made with fresh white peaches from italy. today, many bars in italy still insist on serving the drink with fresh peach purée from may to september, when the peaches are in season. but, any peach will work in this recipe for purée if you can’t find fresh white peaches.