Happy Hour: Herb-Infused Bellini

The next time you've got a handful of ripe peaches that need to be consumed, use them to make bellinis. The Italian cocktail that originated in Harry's Bar in Venice combines sparkling wine with peach puree. Traditionally the peaches are white peaches, but it works well with any in-season variety.

Although I love the classic bellini, it's fun to jazz it up. One way I like to do that is with the addition of herbs. Muddle fresh aromatic herbs, like basil, cilantro, or thyme, with the pureed peaches. Add ice, shake, and strain the mixture into a Champagne flute. Top with bubbly and you've got a refreshing, earthy take on the bellini. Keep reading for the recipe.

Herb-Infused Bellini

Herb-Infused Bellini


  1. 2 ripe peaches, peeled and sliced into chunks
  2. 8 small basil leaves
  3. Ice
  4. Sparkling wine


  1. Place the peaches in a food processor and process until you have a smooth puree. Strain through a fine mesh strainer into another bowl.
  2. Pour 1/3 cup of the peach puree into a cocktail shaker. Add the basil and muddle. Top with ice and shake for 30 seconds.
  3. Strain into 2 Champagne flutes, dividing the peach basil mixture evenly between the glasses. Fill slowly with sparkling wine. Stir to combine the peach puree and the bubbly. Enjoy!

Depending on the size of your peaches, you should be able to make 4-6 drinks.

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