This Olive Garden Peach Bellini is a bubbly two-ingredient cocktail made with chilled peach nectar and dry prosecco. It takes about 2 minutes and tastes just like the restaurant version. The ratio is 1 part nectar to 6 parts prosecco, poured into a cold champagne flute. Sweet, fizzy, and refreshing without being heavy. Perfect for brunch or anytime you want something easy that feels fancy.
Always pour the peach nectar in first, then add the prosecco slowly down the side of a tilted glass. Reverse the order and the drink foams over. Use peach nectar, not peach juice. Nectar is thicker because it’s made from peach puree with a light syrup, and that’s what gives the Bellini its smooth texture. For the prosecco, go with dry or brut Spumante. The nectar is already sweet, so a dry sparkling wine keeps the balance right.
Look for all-natural peach nectar without corn syrup. Kern’s and Goya are both easy to find. If you can’t get prosecco, Asti or any dry sparkling white wine works. For a non-alcoholic version, swap the prosecco for sparkling cider or club soda. Don’t make these ahead of time because the prosecco goes flat within minutes. For a party, pre-pour the nectar into the flutes and top with prosecco as guests arrive.
Peach Bellini Recipe
Course: Olive Garden Recipes4
servings2
minutes145
kcalA bubbly Peach Bellini made with peach nectar and dry prosecco. Two ingredients, two minutes, and it tastes just like the restaurant version.
Ingredients
1 oz peach nectar (chilled)
6 oz dry prosecco (extra cold)
Optional: splash of peach schnapps
Optional: fresh peach slice or raspberry for garnish
Directions
- Chill the peach nectar and prosecco ahead of time. A cold glass helps too, so pop a champagne flute in the freezer for 5 to 10 minutes if you can.
- Pour the peach nectar into the bottom of the chilled flute.
- Slowly tilt the glass and pour the prosecco down the side. Pouring at an angle keeps it from foaming over.
- Add a splash of peach schnapps if you want a little more punch.
- Garnish with a fresh peach slice or a single raspberry. Serve immediately.
FAQs
What is the difference between a Peach Bellini and a Mimosa?
A Bellini uses peach nectar and prosecco. A Mimosa uses orange juice and champagne. The Bellini is smoother and sweeter because of the nectar’s thicker texture, while a Mimosa has more tartness from the citrus.
Can I use fresh peaches instead of peach nectar?
Yes. Blend ripe peaches with a squeeze of lemon juice until smooth, then strain through a fine-mesh sieve. Use about 1 oz of the puree per glass. Frozen peaches work too if fresh ones aren’t in season.
How do I make a large batch for a party?
Don’t pre-mix it because the prosecco loses its fizz fast. Instead, pour the peach nectar into each flute ahead of time and keep the prosecco on ice. Top each glass right before you hand it out.
What food pairs well with Peach Bellini?
It goes well with light brunch dishes like quiche, eggs Benedict, Citrus Glazed Salmon Recipe on crostini, or a fresh fruit platter. Prosciutto-wrapped melon is another great match if you want something savory alongside the sweetness.
Can I make a non-alcoholic Olive Garden Peach Bellini?
Swap the prosecco for cold sparkling cider, sparkling white grape juice, or plain club soda. You keep the peach flavor and the bubbles without any alcohol. It’s a great option for baby showers or family brunches.
