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Tips for Making Bellini Cocktails
- Try making Wolfgang’s Bellini using pre-made white peach purée and again with homemade purée. Compare the difference.
- Make a frozen peach Bellini with frozen peach purée (or ice cubs). How does the taste change?
- Put your palate’s observations into words. Make another cocktail using yellow peaches.
- Try substituting peach juice or fresh peach nectar. Do the different liquids impact the texture of the Champagne cocktail?
Research palate cleansers (bread, crackers, sorbet, etc.) and use them in between sips as you attempt to denote subtle flavor variations.
Bellini With White Peach Purée From Scratch
To make white peach purée, gather 1 1/2 lb (about 6) very ripe, fresh peaches (purchase fresh peaches during peak peach season, which hits around July/August in America),3 tbsp lemon juice, and 1 1/2 tbsp sugar. Place the peaches in a large pot of boiling water for 15–20 seconds, or until the skin splits. Remove with a slotted spoon. Immediately place the peaches in an ice water bath to stop the cooking process. Peel the skin using a paring knife. Cut the peaches in half and remove the pits. Roughly chop and place in a medium bowl. Add the lemon juice and sugar into the bowl. Transfer contents into a blender. Purée peach slices until smooth. Strain through a fine mesh sieve.
Wolfgang Puck’s Bellini Recipe
Prep Time5 min
Total Time5 min
- 4 oz white peach purée
- 2 cups Champagne or sparkling wine
- 2 lemon twists
- 2 lime twists
- Pour the peach purée into a pitcher with ice.
- Then slowly pour in the Champagne or sparkling wine.
- Gently stir to incorporate the ingredients. Taste.
- Strain into glasses or Champagne flutes.
- Top the Bellini off with more Champagne or sparkling wine if desired.
- Garnish with citrus twists.