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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.

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.


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

ive already taken gordons and alices classes and this one is the best by far!!!

Learned lots of kitchen trick and cooking using herbs. Loved the cocktails class.

Well, I've learned a lot to improve and Wolfgang Puck is a very god chef so it was an honor taking this course

Wolfgang Puck has been an awesome inspiration for me..


Ash L.

I want that margarita, but how to make it without using a tequila? Is there any alternatives?

A fellow student

and the left over of the stock too good I'm gone to use tomorrow for a soup or spaghetti fruit de mer

A fellow student

I started the recipe it looks good so far I put everything in the fridge to cool because I'm using the clams to do spaghetti alle vongole also big meal !!!

Christine M.

Thank you for your informative class. I noticed you have pizza stone in your oven even when you were making non-pizza recipes. Is it always there even when you are not making pizza?

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)


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.