From Wolfgang Puck's MasterClass

Cocktails

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.

Topics include: Berry Margarita • Negroni • Bellini • Bloody Mary

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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.

Topics include: Berry Margarita • Negroni • Bellini • Bloody Mary

Wolfgang Puck

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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.

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

I have always enjoyed cooking. This MasterClass has been wonderful to re-ignite my interest in cooking. The techniques and processes that Chef uses have really inspired me to take the next step in my style of cooking. He has provided a lot of "food" for thought. I am excited to start taking the next step. Thank you for a wonderful MasterClass. It was a real pleasure and I enjoyed it tremendously.

I so loved this class! I hope Wolfgang comes back!

Wolfgang is an endearing teacher and I enjoyed the classes so much that I took them close together. The pepper steak dinner was amazing! My husband and I were elated to have such delicious dining experience at home. I am looking forward to preparing his other dishes. Thank you for sharing your gifts Wolfgang. I wish you many more successes in life.

Comments

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.

J.b. C.

You guys should get with Phil Ward of Death and Co. fame and get him to do a Masterclass on Cocktails. Wolfgang's stirring was not very good technique. That Negroni is in shambles. So sad considering everything else in this Masterclass was amazing.