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Vanilla Peach Bellini

Vanilla Peach Bellini combines peach puree, Sweetened vanilla sage syrup, and Champagne for a refreshing drink. The blend of sweet peach and aromatic vanilla sage creates a balanced, delicious flavor. This cocktail is perfect for any occasion, offering a unique twist on a classic bellini. For a refreshing, unique cocktail, try this Vanilla Peach Bellini recipe.

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Vanilla Peach Bellini

Vanilla Peach Bellini

Prep Time: 5 minutes
No ratings yet
Course: Drinks
Cuisine: Italian
Keyword: Bellini, peach, vanilla
Servings: 1
Author: Paul Kushner
Savor the refreshing Vanilla Peach Bellini with peach puree, vanilla sage syrup, and Champagne. Try it now.

Ingredients

  • 2 oz peach nectar
  • 1 oz Sweetened vanilla sage syrup
  • 3 oz Champagne

Instructions

  • Prepare the Peach Puree: If you haven’t already, make the peach puree by blending fresh, ripe peaches until smooth. Strain to remove any pulp for a finer consistency.
  • Chill the Ingredients: Ensure that your peach puree, Sweetened vanilla sage syrup, and Champagne are well chilled.
  • Combine Puree and Syrup: In a champagne flute, pour the 2 oz of peach puree and the 1 oz of Sweetened vanilla sage syrup. Stir gently to mix.
  • Add Champagne: Slowly pour 3 oz of Champagne into the flute. Pouring slowly helps to maintain the carbonation and prevent overflow.
  • Stir Lightly: Give the drink a gentle stir to combine the ingredients without losing too much of the Champagne’s bubbles.
  • Garnish and Serve: Optionally, garnish with a slice of fresh peach or a sprig of sage. Serve immediately while chilled.
Tried this recipe?Leave a comment and let us know how it was!
Vanilla Peach Bellini
See also  Peach Basil Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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