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For a Sunday brunch, particularly an Easter Sunday, here’s a snappy adaptation of the classic Bellini. The peaches are still here, but champagne is replaced by sweeter Proseco. There’s some peach liquor and blood orange juice. It’s part Mimosa, part Bellini, and it’s wonderful.

The genius of this recipe comes from 101 Blender Drinks, Kim Haasarud’s latest collection of wonders.

You can certainly experiment here. The peach or peach puree can be substituted by plum or apricot. The amount of peach liquor can be increased to “stiffen” the drink, or an alternative such as apricot liquor can be used. Your experimentation here is certain to generate an equally attractive beverage.

Blood Peach Bellini

Yield: 2 servings


  • 2 ounces peach puree (or 1 ripe peach, blanched, peel, and cut into chunks)
  • 2 ounces Proseco
  • 1 ½ ounces blood orange juice
  • ½ ounce peach liquor
  • 2 lemon twists, for garnish


Combine all the ingredients in a blender with 5 or 6 ice cubes. Blend until smooth. Pour into two champagne flutes and garnish each with a lemon twist.

Source: 101 Blender Drinks by Kim Hassarud