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Chandon Peach Bellini

If you could catch the flavors of spring in a glass, they would taste like this wonderful concoction. Notes of apple and pear from Chandon Brut Classic will float gently over a carpet of white peach, with bubbles popping up to the surface like the first flowers of the season. This cocktail is very easy to make if you begin with frozen peach purée (available in some gourmet food stores) or a Bellini cocktail mixer.

Ingredients for 1 cocktail

1 oz. white peach purée or Stirrings Peach Bellini Mixer (refrigerate in advance)
3 oz. Chandon Brut Classic (refrigerate bottle in advance)

Ingredients for peach purée

1 pound fresh white peaches (refrigerate in advance if possible)
Simple syrup (1 part sugar dissolved in one part water)
These ingredients will make approximately 6-8 cocktails.

Instructions for peach purée

Begin by peeling the peaches: Fill a pan with enough water to cover two or three peaches at a time (depending on their size). Bring water to a boil, then reduce to a low boil. Using a slotted spoon, place peaches in the boiling water for 30-40 seconds. Remove the peaches with the slotted spoon and plunge them immediately into a bowl of very cold water. The skin will come off easily with a paring knife. Remove the pit and cut the fruit into chunks. Purée in a food processor or blender and press through a fine mesh strainer or China cap to remove excess pulp. Sweeten as needed with simple syrup.

To serve

Pour peach purée or mixer in the bottom of a champagne flute. Top gently with Chandon Brut Classic. Garnish with a slice of fresh white California peach.

For the mixer, as well as a full line of premium cocktail products, visit Stirrings.com.

Suggested glassware: Champagne flute