Wait a Second! Did You Make These Peach Bellini Cocktails for Brunch Yet?

Sweeten up your next brunch with a round of juicy, fresh Peach Bellini cocktails! Themimosajockeys for star billing at brunch, but don’t overlook the sweet potential of the Bellini cocktail. While the two share a very pared-down ingredient list—just two ingredients—I’d argue that the Bellini is the more complex and flavorful drink. What’s more, it’s incredibly easy to make a large batch to serve up for guests at your next brunch. Where Did the Bellini Originate? The Bellini cocktail can be traced back to Harry’s Bar in Venice during the 1940s. Head bartender Giuseppe Cipriani put this drink on the menu as a seasonal item, inspired by the notable scarcity of white peaches, which were only available for 4 months out of the year. When peach pulp started to become commercially available year-round, the drink found itself a popular favorite at Harry’s Bar’s New York location. The drink was named the “Bellini” for the Italian Renaissance painter Giovanni Bellini’s use of a blush color in his paintings. A few drops of raspberry juice were sometimes added to the drink to give it more of a pink color. However, blending the fresh white peaches with their skins also gives the drink a subtle blush color as well. Peach Nectar is a Great Sub for This Cocktail! While fresh peaches were the reason the drink was created—as Cipriani wanted to showcase their flavor in a drink—you can also use peach nectar as a successful substitute. Just keep in mind that nectar will give your drink more of a yellow color, so you may not get that “Bellini” blush look. Get the Most Flavor Out of Your Peaches To get the most flavor out of your peaches, here are a few tips: Keep the skins on!No need to peel your fresh peaches before

Sweeten up your next brunch with a round of juicy, fresh Peach Bellini cocktails!