The Bellinitini is the sprightly answer to the classic Bellini – only with Vodka instead of Prosecco as the base. Here, ripe peach notes meet the sharp clarity of Vodka and the effervescent lightness of Champagne. The result is a cocktail that tastes of summer but also impresses in winter with its fresh acidity. Perfect for those who enjoy fruity drinks but not too sweet.
And here’s what you need for the Bellinitini
4 cl Vodka
2 cl peach brandy (e.g., from white peach)
2 cl freshly pressed peach juice (or high-quality direct juice without added sugar)
6 cl chilled Champagne (or Crémant)
What matters
The trick lies in the peach juice: Use ripe, yellow peaches and press them yourself – or opt for a high-quality direct juice without added sugar. The peach brandy should not be too dominant; a mild white peach brandy (such as from Provence) harmonises better with the Vodka than darker varieties. For the Champagne, a dry Crémant is sufficient if original Champagne is unavailable. Important: The cocktail should not become too sweet – the acidity of the Champagne balances out the fruit.
Variations
- Bellinitini Royal — Replace the Vodka with 4 cl Gin (London Dry Gin) and add 1 cl elderflower syrup. Results in a more floral, complex variation.
- Bellinitini Non-Alcoholic — Replace Vodka and peach brandy with 6 cl non-alcoholic Gin and 2 cl peach syrup. Top up with non-alcoholic sparkling wine.
Frequently Asked Questions
Can I use Prosecco instead of Champagne?
Yes, but the cocktail will lose some of its elegance. Prosecco is sweeter and less acidic – then reduce the peach juice to 1.5 cl to avoid an imbalance.
Why should the glass be chilled beforehand?
A cold glass keeps the bubbles in the Champagne stable for longer and prevents the cocktail from warming up too quickly. Serve immediately after pouring.
Can I leave out the peach brandy?
Theoretically yes, but the brandy gives the drink depth. Without it, the Bellinitini tastes flat and one-dimensional – like a simple peach Champagne cocktail.
