Choose sweet, ripe peaches and crisp, dry champagne
In Italy, the Bellini is made with Prosecco, the Italian sparkling wine. Elsewhere, Bellini is a champagne cocktail.
A Bellini requires only two ingredients: champagne (or prosecco) and peaches. Created in the 1930s or 1940s by bartender Giuseppe Cipriani at Harry’s Bar in Venice, Italy. He named the drink for his favorite painter, Giovanni Bellini.
Bellinis are 1 part peach puree and 3 parts prosecco.
Directions – Peel, chop, fruit and discard the pit. Puree the freshest, ripest chopped peaches. Start with two small or one large peach. Puree then sweeten to taste with stevia or sugar. I use a homemade peach butter. (made like apple butter or applesauce only with peaches.)
Pour enough peach puree into glass to fill ¼ of the champagne flute. Slowly add champagne. Stir gently. Garnish with a peach slice or mint leaves. Makes two cocktails. Enjoy!
When we stopped at Les Bourgeois Vineyards on a sunny, summer afternoon, a glass of bubbly seemed in order. We had Brut, a cheese plate, and enjoyed the bluff top view of the Missouri River. We ended up buying several bottles, and bringing home the key bellini ingredient, Les Bourgeois Brut.
I’ll use the Brut from Les Bourgeois Vineyards for Bellinis. At last, I found an affordable version of Missouri-made champagne.
Here is what Les Bourgeois has to say about Brut: “Using primarily Vidal grapes gives the methode traditionale sparkling wine a refreshing aroma with a crisp effervescence and dry finish.” All I know is that it is the best made-in-Missouri version of champagne I’ve ever tasted.
Go to: Les Bourgeois Vineyards – 14020 W. Highway BB – Rocheport, MO 65279 – 1.800.690.1830
Create your own signature cocktails by combining any of summers best berries or stone fruit. Just use the same proportion of fruit to prosecco. Try strawberries, blueberries, nectarines or plums. Some fruits are sweeter than others, so sweeten fruit purees to taste.
More about peaches
and the recipe for home made Peach champagne jam