Bellini Extra
Shake ∙ 3 min ∙ 4.4% ABV ∙
The Bellini Extra shakes peach purée with peach schnapps and lemon, then fine-strains it into a flute already charged with Prosecco.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Pour into the chilled glass: Prosecco extra dry 60 ml
- Shake the remaining ingredients with ice: Peach purée 60 mlPeach schnapps 10 mlLemon juice 10 ml
- Fine strain into prosecco-charged glass
- Garnish with a peach wedge on the rim
Tips
- Make the purée from ripe peaches; underripe fruit leaves the drink dull in color and tart.
- Keep the purée smooth and fine-strain the shake, or bits of pulp end up in the flute.
History
The Bellini was created at Harry's Bar in Venice by Giuseppe Cipriani sometime between 1934 and 1948 and named after the Venetian painter Giovanni Bellini.
Bellini Extra is a more pronounced variation on that classic template, adding lemon juice and peach schnapps for extra brightness, sweetness and a stronger peach character.
FAQ
What is a Bellini Extra made of?
60 ml extra-dry Prosecco, 60 ml peach purée, 10 ml peach schnapps and 10 ml fresh lemon juice.
What does Bellini Extra taste like?
Like a classic Bellini with more peach: sweet, ripe peach first, then the fizz of the Prosecco and a little lemon sharpness at the end.
Is a Bellini Extra very alcoholic?
No. It is about 4.4% ABV, lighter than a glass of wine. The only alcohol comes from the Prosecco and 10 ml of peach schnapps, and the peach purée dilutes both.
How is Bellini Extra different from a classic Bellini?
It adds peach schnapps and lemon juice. A classic Bellini is only white peach purée and Prosecco; the schnapps deepens the peach flavor and the lemon sharpens it.
