It’s 5-O’Clock Somewhere: Bellini

August 16, 2013

As the perfume of ripening peaches lingers in August’s sunshine air, we’re fixated on the fruity elixir known as the Bellini. Named for its resemblance to the pink of a toga in a Renaissance painting by the artist Giovanni Bellini, this uncomplicated cocktail hails from Venice, circa 1948. Its simplicity is as alluring as its taste: all you need are white peaches (try to find them locally; it’s National Peach Month, after all!) and sparkling wine, preferably prosecco. Here’s the how-to on filling your glass.


WHAT YOU’LL NEED (for one bottle of prosecco’s worth of Bellinis)

2 ripe, chilled whited peaches
1 chilled bottle of dry prosecco
½ cup of simple sugar syrup, to sweeten to taste (optional)
a food mill or food processor


Safely place your stemware in the freezer a few hours before you prepare the cocktail.

To make the syrup, mix a ½ cup of sugar with a ½ cup of water in a small saucepan. When the mixture comes to a boil over medium heat, immediately bring it to a simmer. After a few minutes, the mixture should be syrupy and heavy when touched with a spoon. At this point, turn off the flame and let the syrup cool. Once cool, bottle the syrup and place in the fridge.

Drop the peaches into a small pot of boiling water for a minute. With a slotted spoon, remove the fruit. Once cool to the touch, remove the loosened peach skin and push the peaches through the food mill. You can also use a food processor on the purée setting. You want the consistency of the processed peaches to be a lightweight, smooth purée.‚

The ratio of prosecco to peaches is about 3 to 4 parts of wine to 1 part peach. With this in mind, measure out approximately 2 tablespoons of peach purée into each chilled glass. If using simple syrup, portion a ½ tablespoon into each glass. Next, top each drink off with prosecco.‚