Culinary Arts

Cocktails

Wolfgang Puck

Lesson time 14:47 min

Great dining experiences call for great drinks. Learn to make four classic cocktails—berry margarita, negroni, bellini, and bloody mary. Wolfgang elevates his drinks with a unique chef’s twist that's guaranteed to please your guests.

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Wolfgang Puck
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In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.
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“As a chef,” Wolfgang Puck says, “I make cocktails which are chef-driven, with ingredients right from the market.” What Is a Bellini? The bellini is a simple and budget-friendly summer cocktail made with Champagne, Italian prosecco, or sparkling wine and white peach purée, which will transport you from your kitchen to the Veneto region of Italy. 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. Wolfgang Puck’s Bellini Recipe Prep time: 5 minutes Total time: 5 minutes Yields 2 drinks Ingredients 4 oz white peach purée 2 cups Champagne or sparkling wine Ice 2 lemon twists 2 lime twists 1. Pour the peach purée into a pitcher with ice. 2. Then slowly pour in the Champagne or sparkling wine. 3. Gently stir to incorporate the ingredients. Taste. 4. Strain into glasses or Champagne flutes. 5. Top the Bellini off with more Champagne or sparkling wine if desired. 6. Garnish with citrus twists. 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.


Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

storytelling as a method for conveying experience makes me wanna more classes. thank you for your great efforts to ensable such line of masterclasses.

the chef WOLFGANG PUCK IS excellent, the way he teaches is fantastic and he always recommends to buy organic food and thats very importan, i improve a lot my cooking skills only by watching him, and the only think i can say about him is that he is the best chef in the master class so far

Chef Puck was awesome. Just like a Granddad teaching you how to get in there and cook and learn techniques. I hope he get a really solid Season 2.

Half-way through this masterclass I just said I needed to cook dinner, and using Chef Puck's advice, I made a delicious meal for the family. This masterclass is one of the best I have done.


Comments

A fellow student

I don’t usually like Negroni’s but I like how he made this! If you’re interested in mixology from a culinary perspective , I highly recommend Bar Chef

A fellow student

Wolfgang, not sure if I can all you that but I have worked restaurants since 1971 and have bartended all over North America and cooked in several cities as well. Thank you for the tips on a better Negroni, the Antica Vermouth is an excellent product and adding a bit of Prosecco is a huge improvement. I've always loved the Negroni, now more than ever.

Lorena M.

I would like to see a mixologist class on how to make cocktails! So far I've enjoyed his classes, and I like that he added cocktails all great options for Sunday brunch! Can't wait to try the bloody mary and the Bellini :o)

Manuela

is "simple sirup" just a sirup made of water and sugar and nothing added?! i ve never heard of this thing ^^

A fellow student

I think there was at least one inconsistency with the recipes and what Wolfgang said for instance the amount of simple syrup in the Bloody Mary

Sara H.

I only drink red wine and craft beer but these cocktails look soooo refreshing. I am thinking maybe I should branch out.

Sylvia

I want to puree fresh white peaches myself for the bellini drinks and then freeze the leftovers.

Kristine K.

What a pleasant surprise to have a lesson on mixed drinks! I love it! Thank you Wolfgang!

Alicia N.

I don't have a lot of experience with cocktails, but this sure inspires me to want to try them all! Just have to go out and get all the tools and ingredients....yummm!

Julio N.

Not a drinker but pretty cool. I think I would have enjoyed one more recipe or a dessert.