Ring My Bellini

My apartment is often the gathering place among friends, and friends of friends. To Santé in honor of good company and the lovely, warm days of summer, I whipped up some classic Bellini cocktails for my guests.

I chose Santa Margherita Valdobbiadene Prosecco from Veneto, Italy because I like for the puréed peaches and simple syrup to add just the perfect amount of sweet to an otherwise pleasantly dry, but refreshing sparkling wine. The Bellini, dating back to Venice, Italy, 1948, is a light and enlivening drink that’s sure to be a hit at a day-party, weekend brunch, or lounging poolside.

The recipe is simple:


1/2 cup organic sugar
1/2 cup water


To make simple syrup, combine equal parts water and sugar in a small saucepan until sugar has completely dissolved. Remove from the heat and allow to cool completely. (I keep simple syrup on my bar, but for those of you who don’t, I suggest making this ingredient hours or even days in advance.)

To purée peaches, peel and pit peaches then place in a food processor. Add 1/4 cup simple syrup. Purée until completely smooth.

Fill 1/4 of each Champagne flute with the purée then top it off with Prosecco.

Garnish with a peach slice or a fresh sprig of mint.

Serve immediately, then kick back, laugh, and enjoy life!


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