Once upon a time we took a shot at making peach pancakes and some ‘peach mimosas’ as we called them. Well, the whole breakfast was a bit of a let down and little did we know that a ‘peach mimosa’ was already a thing (since the 1930s) and it happened to be called a Bellini. So, in an effort to correct our ignorance we decided to make up for our terrible ‘peach mimosas’ and make some excellent Bellinis. These aren’t exactly classic Bellinis which contain only peach puree and Prosecco but the extra addition of some lemon juice and peach liqueur help to make the whole thing sing with a bit more sweet and sour. If you are tired of Mimosas and Bloody Marys at your brunch give this classic cocktail a try instead!


Modified from this recipe.
Makes 2 drinks


1 cup frozen peach slices
3 ounces peach liqueur
1 1/2 ounces fresh squeezed lemon juice
1 Bottle Prosecco


1. Add frozen peach slices, peach liqueur, and lemon juice to blender and blend until smooth.

2. Add 3 ounces of the puree mixture to a glass and then slowly pour in 4 ounces of the Prosecco into the glass.

3. Stir gently and enjoy immediately.

2 Responses to Bellini

  1. Uncle Brad says:

    sounds like something I’d like to try! would any “champagne” work as well?

    • Nathan says:


      Pretty much any sparkling wine will work but Prosecco is the traditional type used in a Bellini. Be careful with sweeter sparkling wines as they could make a Bellini too sweet.

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