Welcome back to our "Garden Party Sippers" series, where we're exploring cocktails designed to enhance your outdoor gatherings this season. Over the past couple of weeks, we've enjoyed the Garden Cucumber Spritz and the Lavender Lemon Collins. Today, we're putting an aromatic twist on a brunch classic that's sure to impress your garden party guests.
THE COCKTAIL:
Today's feature is the "Mint & Peach Bellini" – a fragrant variation on the traditional Venetian cocktail that brings together the effervescence of prosecco, the luscious sweetness of ripe peaches, and the refreshing aromatics of fresh garden mint.
Mint & Peach Bellini
Ingredients
- Prosecco (4-5 oz per serving): This Italian sparkling wine provides the backbone of our cocktail. Look for a dry or extra-dry (not brut) prosecco brands like La Marca, Mionetto, or Riondo are widely available and perfect for this application. The slight sweetness will complement our peach purée beautifully. Make sure it's well-chilled before serving – ideally, refrigerate for at least 24 hours prior to use.
- Peach Purée (2 oz per serving): While you can use store-bought peach nectar or purée in a pinch, fresh is infinitely better. For the most vibrant flavor, select ripe, fragrant peaches – they should yield slightly to gentle pressure and smell distinctly peachy. For each cup of purée, you'll need approximately 3-4 medium-sized peaches. Peel them, remove the pits, and blend until smooth. If the peaches aren't quite at peak ripeness, add a teaspoon of honey or simple syrup to enhance the sweetness.
- Fresh Mint (4-5 leaves per serving, plus sprigs for garnish): Look for bright green, unwilted leaves with a strong aroma when gently rubbed. Spearmint is traditional, but chocolate mint or pineapple mint can add interesting dimensions if you happen to grow these varieties in your garden. Ensure the leaves are thoroughly washed to remove any dirt or garden residue.
- Ice: For chilling the peach purée before serving.
- Optional: Peach Slice or Mint Sprig: For garnish.
GLASSWARE:
The traditional vessel for a Bellini is a champagne flute – its tall, narrow shape helps maintain the bubbles in the prosecco longer. For our garden party version, consider an elegant tulip-shaped champagne glass which captures the aromatic qualities of the mint better than a standard flute. Crystal glassware will elevate the presentation, but any champagne glass will work beautifully.
Instructions
STEP-BY-STEP PREPARATION:
- Begin by preparing your peach purée if making from scratch. Bring a small pot of water to a boil. Cut a small "X" on the bottom of each peach, then blanch in boiling water for about 30 seconds. Transfer immediately to an ice bath. Once cool, the skins should slip off easily.
- Remove the pits and cut the peaches into chunks. Purée in a blender until completely smooth. Pass through a fine-mesh sieve to remove any fibrous bits. Chill thoroughly before using – warm purée will cause the prosecco to lose carbonation rapidly.
- For each cocktail, take 4-5 fresh mint leaves and place them in the bottom of a mixing glass (not the serving glass). Gently muddle the mint using a muddler or the back of a wooden spoon. Press just firmly enough to release the oils without shredding the leaves – we want the aromatic oils, not bitter compounds.
- Add 2 ounces of chilled peach purée to the mixing glass with the muddled mint. Stir gently to incorporate.
- Fill your champagne flute two-thirds full with chilled prosecco, pouring slowly down the side of the glass to preserve carbonation.
- Carefully strain the mint-infused peach purée into the flute, allowing it to settle at the bottom and gradually blend with the prosecco. The color should create a beautiful gradient effect from pale peach at the bottom to golden at the top.
- Optional: For a more thoroughly mixed cocktail, you can gently stir once or twice with a long bar spoon, being careful not to agitate too vigorously and cause the prosecco to overflow.
- Garnish with a small sprig of fresh mint or a thin slice of peach balanced on the rim of the glass. For an extra-special presentation, you can use both – float a tiny mint leaf on top of a thin peach slice.
SERVING SUGGESTION:
The Mint & Peach Bellini is ideal for daytime garden parties or as a welcome drink for early evening gatherings. For larger parties, prepare the mint-infused peach purée in advance and keep chilled, then add prosecco as guests arrive.
Create a Bellini bar by offering several fruit purées alongside the mint-peach option – strawberry, mango, or blackberry all work beautifully with the mint infusion technique. Provide small carafes of chilled prosecco and let guests create their own variations.
Pair with light appetizers like prosciutto-wrapped melon, goat cheese crostini, or smoked salmon canapés to complement the delicate flavors of the cocktail.
VARIATIONS:
- For a zero-proof version, substitute sparkling water or a non-alcoholic sparkling white grape juice for the prosecco.
- For a more complex flavor profile, add a quarter-ounce of elderflower liqueur to the peach purée.
- If fresh peaches aren't available, high-quality frozen peaches (thawed completely) can work in a pinch.
HISTORY BITE:
The original Bellini was created in the 1940s at Harry's Bar in Venice, Italy, by Giuseppe Cipriani, who named it after the 15th-century Venetian painter Giovanni Bellini. The cocktail's peachy pink color reminded Cipriani of a color found in one of Bellini's paintings. Our mint addition brings this classic into your garden with a modern, aromatic twist.
CLOSING:
The Mint & Peach Bellini brings together the best of Italian cocktail tradition with fresh garden inspiration. It's elegant yet approachable, with a balance of sweetness, freshness, and effervescence that makes it perfect for celebrating life's beautiful moments outdoors this season.
As always I am open to hear your take and your input. You can reach me at [email protected]
Reminder: As always, enjoy responsibly and designate a driver if you're out and about sampling these delightful creations.