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Two Peach Bellinis in classic champagne flutes sit on a glass table garnished with fresh mint sprigs, a ceramic Easter bunny and pink and green decorative eggs visible in the soft background.
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Peach Bellini

The most graceful of all brunch cocktails — sweet peach nectar and cold, bubbly Prosecco in a glass. Simple, elegant, and just celebratory enough for a long Easter weekend morning.
Makes: 2 Cocktails
Prep Time 5 minutes

Ingredients:  

  • 4 oz peach nectar chilled
  • 8 oz Prosecco chilled
  • Mint sprig or edible flowers for garnish

Instructions: 

  • Chill your Prosecco and peach nectar well before making — this cocktail is best served very cold.
  • Pour 2 oz of peach nectar into each Champagne flute.
  • Slowly top each glass with 4 oz of Prosecco, pouring gently down the side of the glass to preserve the bubbles.
  • Give each glass the gentlest stir — just once or twice.
  • Garnish with a fresh mint sprig or a few edible flowers. Serve immediately.

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