The Bellini is one of Venice’s most famous exports, having been invented by Giuseppe Cipriani (founder of the iconic Harry’s Bar) in the mid-2oth-century. The classic cocktail gets a modern twist in Elouise Anders’ Nixology: Low-to-no Alcohol Cocktails with her formula for a non-alcoholic version. Anders writes of the cocktail: “A staple of brunches, with a namesake purportedly inspired by Giovanni Bellini’s rosy-hued Renaissance paintings. Venetian in origins, this blend of sparkling wine and peach purée is always a welcome weekend treat, though this Bellini’s lack of alcohol means it can be enjoyed any morning.”
Peach Bellini Mocktail
Elouise Anders' four-ingredient recipe for non-alcoholic peach Bellini cocktails.
Ingredients
- 2 peaches pitted and roughly diced
- 1 tbsp lemon juice
- 1 tsp superfine sugar
- 1 chilled bottle non-alcoholic sparkling white wine
Instructions
- Blitz the peach, lemon juice and sugar in a food processor until smooth. Strain the purée through a fine-meshed sieve into a bowl, discarding the solids.
- Divide the purée among eight Champagne flutes and top with the sparkling wine.
