Frozen Peach Bellini

My cocktail recipe in Sheridan Road Magazine March 2017

Originating in Venice and a favorite of Ernest Hemingway, Sinclair Lewis, and Orson Welles, this Italian cocktail is wonderfully refreshing.
A perfect entry into spring.

Serves 8


• 3 cups of frozen peach slices
• 1 cup of mango nectar
• 1 bottle of Prosecco, or substitute sparkling juice for a non-alcoholic version

Combine the peach slices and mango nectar in a blender until smooth.
Pour the mixture into a champagne glass until half full.
Add the Prosecco and stir.
Serve immediately.
Garnish with a slice of peach.