Hot Honey Peach Bellini

Growing up, I looked forward to my family’s rare dinners out. With six siblings, it was a logistical challenge to get everyone packed up and to find a place we all liked. My favorite spot was a brick-oven pizzeria that specialized in white garlic pizza. We sipped on Shirley Temples, and my dad always ordered a peach Bellini. The pretty color and the fact that he rarely drank made me think that this cocktail had to be spectacular. It is fantastic, but for those of us who like to tweak and modify classic cocktails, this hot honey peach Bellini might just beat it.

Our hot honey peach Bellini has minimal ingredients, so the core flavor is still centered around peaches and light sparkling wine. But the addition of hot honey is where it takes a turn to tickle your palate. Roasting peaches with hot honey softens the fruit, concentrates its flavor and infuses it with the honey’s sweet heat. You can use less or more honey to adjust the spice level to your liking. Enjoy it with pizza, or serve it for brunch and sip it all afternoon.

Hot Honey Peach Bellini Ingredients

• Peaches: Bellinis are traditionally made with fresh white peach puree. Since the peaches in this recipe are roasted with hot honey, it’s not critical to stick with the more delicate-tasting white ones; all types of peaches are welcome here. If your peaches are super ripe, they may not need to be roasted for the full time, so carefully check the foil packet a few minutes early.
• Hot honey: This 2-in-1 ingredient lightly sweetens the fruit and adds some spice.
• Peach nectar: Adding peach nectar deepens the color of the drink and intensifies the fruit’s flavor. It’s only about 1 ounce per cocktail, so you will still taste plenty of roasted peach flavor.
• Champagne or sparkling grape juice: Choose a dry champagne or Prosecco so the cocktail doesn’t become too sweet once the fruit and nectar are added. You don’t need to spend a ton on a good bottle; we have plenty of recommendations for champagne under $20 that would be delicious, and any of these champagnes for mimosas would be, too.

Directions

Step 1: Roast the peaches

Preheat the oven to 375°F. Line a baking sheet with a large piece of heavy-duty foil (about 18×12 inches). Place the peach halves, cut sides up, on the foil and drizzle them with the hot honey. Fold the foil over the peaches and seal them into a packet. Bake the peaches for 25 to 30 minutes or until they’re tender.

Editor’s Tip: If you have clingstone peaches, you may need to use a small paring knife to cut around and under the pit to release it.

Step 2: Make the peach puree

Cool the peaches completely. Remove and discard the peach peels. In a food processor, process the peaches until they form a smooth puree.

Step 3: Assemble the cocktail

Transfer the peach puree to a pitcher. Add the peach nectar and one bottle of champagne. Stir until the drink is combined, then pour it into 12 champagne flutes or wine glasses. Top the cocktails with the remaining champagne and serve them immediately.

Hot Honey Peach Bellini Variations

• Make the drink even spicier: For more heat, add another tablespoon or two of hot honey to the peach puree, or choose an extra-fiery hot honey.
• Add a sugared rim: Decorating the rim of a glass is an easy cocktail garnish that’s pretty and festive. Run a lemon or orange wedge around the top of the glass (or even a light brush of more hot honey) and then press into a shallow dish of sugar.
• Introduce a second fruit: Peach pairs well with other stone fruits and berries, including cherries, mangoes and strawberries. Peach and raspberry, as in peach melba, is one of my favorite combinations. Replace the peach nectar with apricot or mango nectar, or add a spoonful of berry puree to each glass.
• Fortify it with another spirit: For a stronger drink with a higher ABV, take a cue from the French 75 and add half a shot of gin or vodka to each flute.

How to Store Hot Honey Peach Bellini

As with most sparkling drinks, this Bellini is best right after it’s mixed, since the bubbles will dissipate over time and go flat. You can store the champagne and nectar in the refrigerator so they’re chilled and ready when you are. For a smaller crowd, consider mixing half the recipe at a time, popping just one bottle of champagne to avoid having too much leftover.

Can you make hot honey peach Bellinis ahead of time?

You can make the peach puree for hot honey peach Bellinis three to four days ahead and refrigerate it, but it’s best to mix the cocktail right before serving it. Pick up the peaches a few days in advance so they have plenty of time to ripen.

Hot Honey Peach Bellini Tips

Can you make this without alcohol?

This drink could easily become a refreshing mocktail recipe by using the suggested sparkling grape juice instead of champagne. For a less-sweet beverage, try a combination of sparkling juice and chilled seltzer. Peach- or lemon-flavored seltzer would complement the drink’s flavor profile.

What can you serve with a hot honey peach Bellini?

Much like a mimosa, the combination of fruit and champagne in this Bellini makes it perfect for serving with Sunday brunch recipes like egg casseroles, cinnamon rolls and quiche, or alongside tea party recipes like scones and finger sandwiches. The spice from the hot honey also helps it pair well with savory, rich recipes like fried chicken or a garlicky pizza, just like my dad enjoyed.

Can you make this without roasting the peaches?

We found roasting the peaches deepens the flavor, cooks out some of the water and thickens the puree, giving the drink well-balanced flavor and texture. It’s a technique we used in our sparkling peach Bellini, too. If your oven is on the fritz or it’s too hot to turn it on, you could toss the foil packet onto a hot grill instead, ensuring the edges are well sealed to hold the juices in. As a final option, you could simmer the peaches in a pot on the stove, stirring occasionally until they’re thickened.