The Bellini recipe is a true classic, it was invented in the well known favorite bar of Ernest Hemingway and Orson Welles that was opened in 1931, Harry’s bar in Venice Italy. In 1948 Giuseppi Cipriani invented the Bellini recipe which was reportedly inspired by the 15th-century Venetian painter Giovanni Bellini. Giuseppi’s recipe took a long time tradition of marinating fresh peaches in wine to a new level. By mixing fresh white peach puree and champagne Giuseppi had created a new sensation.
The original Bellini cocktail is a drink based on peach nectar mixed with champagne. If you don’t have champagne you can use any sparkling wine, the only thing important is that it is cold!
We recommend that you use fresh peaches and just muddle them into a puree but peach juice is also ok.
The frozen aspect of this drink makes it ideal for summer gatherings. And if larger batches are required for a party, the peach blend can be made in advance. Simply keep it frozen, then mix and top with champagne as your guests arrive.
Frozen Peach Bellini Cocktail Recipe
- 1 cup frozen peaches
- 1/4 cup peach schnapps
- 1 1/2 tablespoons sugar
- 1 cup ice cubes
- 1 bottle champagne or prosecco
- Add the peaches, schnapps, sugar, and the ice cubes in a blender.
- Blend until smooth.
- Divide the mixture among 4champagne flutes.
- Top off each glass with champagne.
- Stir gently to combine if desired.
- Serve immediately.