This Lavender Bellini Cocktail is a twist on the classic Bellini cocktail that’s elegant enough for a wedding toast yet easy enough to serve at an upcoming Sunday brunch.
Why You’ll Love This Bellini Cocktail
What’s not to like about an excellent Bellini cocktail? It’s one of the most classic Italian cocktails, first made in the 1940s at Harry’s Bar in Venice.
It’s also super simple, with only peach puree and chilled Prosecco. Many times, you’ll come across versions of this drink that are too sweet or made with peach puree that’s too thick or, worse yet, brown.
Peach nectar combines with quality Prosecco and a touch of lavender-infused simple syrup for an oh-so-delicious twist on the classic.
Recipe Ingredients
The ingredients you’ll need to make this lavender Bellini cocktail are:
- Sugar: Granulated sugar or agave syrup will work here.
- Lavender: Use culinary-grade dried lavender for top flavor.
- Prosecco: A classic Prosecco will add bubbles and a touch of sweetness.
- Peach Nectar: Don’t get peach juice, but instead look for peach nectar, which has the pulp and is usually more flavorful and less sweet.
How To Make This Recipe
To make this Bellini cocktail, it only requires two steps:
- Make The Lavender Simple Syrup: Simmer the lavender, sugar, and water until it’s well flavored, then strain and let cool (can be made well ahead of time!)
- To make A Bellini, Add a touch of Lavender Simple Syrup to a Champagne flute, then add peach nectar and Prosecco, and serve topped with lavender blossoms.
What To Serve With This Recipe
The Bellini cocktail is a classic aperitivo drink so it’s often served with roasted nuts, potato chips, olives, or, as they do at Harry’s Bar, olive oil-fried grilled cheese!
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Lavender Bellini Cocktail Recipe
Equipment
Ingredients
For The Lavender Simple Syrup:
- 1 cup cold water
- 1 cup unrefined cane sugar
- 3 tablespoons dried culinary lavender buds
For One Bellini:
- 3 ounces chilled Prosecco
- 1 1/2 ounces peach nectar
Instructions
- Make The Lavender Simple Syrup: Bring water and lavender to boil in a small saucepan. Once water boils add sugar while whisking until sugar dissolves. Lower heat and allow to simmer for 5 more minutes. Remove from heat, strain lavender flowers out of mixture, and allow to cool before using.TIP: Makes enough simple syrup for 16 drinks. Simple syrup can be made up to one month ahead and stored refrigerated in an airtight container until ready to use.
- Make The Bellini: Add 1/2 teaspoon to 1 teaspoon of the Lavender Simple Syrup to a Champagne flute or coupe glass. (This amount depends on the sweetness of your peach nectar. Try the peach nectar and only a small amount if it is sweet.) Pour peach juice and top with Prosecco. The classic ratio is two parts Prosecco to one part peach nectar, but you can change it based on your taste. Garnish with a lavender blossom.
