The Bellini Martini combines the floral freshness of London Dry Gin with the velvety sweetness of peach purée. A dash of vermouth rounds off the flavours, while brandy adds depth. Perfect as an aperitif or summer sundowner – light but with character. The recipe plays with the classic martini structure, but replaces the traditional vermouth component with fruity notes without losing the dry elegance.
Here is what you need for the Bellini Martini
3 cl London Dry Gin
1 cl Brandy
2 cl peach purée (fresh or high-quality preserved)
1 cl vermouth (sweet, e.g. Vermouth Rosso)
1 splash of lemon juice (optional, for balance)
Key to success
The peach purée must be smooth and free of fibres – best strained through a fine sieve. If using fresh peaches, blanch and peel them briefly beforehand to avoid bitterness. The trick lies in timing: the drink should be served immediately once strained. Every minute in the glass makes it more watery. For an extra-elegant touch, chill the martini glass with ice beforehand and pour out just before pouring in the drink – this keeps the temperature perfect without dilution.
Variations
- Bellini Martini Royal — Replace the brandy with 1 cl champagne or Crémant. Add the sparkling wine gently after straining to preserve the perlage.
- Herbal Bellini Martini — Add 2 fresh basil leaves and shake with the other ingredients. Remove the leaves before straining to avoid bitterness.
Frequently asked questions
Can I replace the peach purée with nectar?
No. Nectar often contains sugar and thickeners that alter the texture and taste. Use either fresh purée or high-quality preserved peach purée without additives.
Why does my Bellini Martini taste too sweet?
Probably the peach purée is too sweet or the vermouth too mild. Reduce the purée to 1.5 cl or add a splash of lemon juice to balance the sweetness.
Can I replace the gin with vodka?
Yes, but the drink will lose the floral and spicy notes of the gin. If using vodka, choose a high-quality, neutral brand and optionally add 1 splash of lemon zest to give aroma.
