Rosewater Rosé Bellini

The Bellini is a brunch classic. Along with the Mimosa, it’s probably one of the most common cocktails to accompany that meal that’s not quite breakfast and not quite lunch but comes with a slice of cantaloupe at the end. It’s also hard to improve on the Bellini: peach purée and Prosecco and nothing else, it’s already pretty simple and perfect. So we’re not looking to reinvent this drink, but to tweak it. – Andrew



Illustration by Shauna Lynn for Oh So Beautiful Paper

Rosewater Rosé Bellini

6 oz Sparkling Rosé Wine
2 oz Peach Purée
1/2 oz Aperol (optional)
1 Dash Rosewater

Strain the peach purée through a fine mesh strainer into a flute glass. Combine with the Aperol and rosewater and top with chilled sparkling rosé. Enjoy!


Sweet, fruity, floral, and wonderfully effervescent. We used a Moscato sparkling rosé, which was very sweet for a sparkling wine. So to balance all that sweetness, I added a half ounce of Aperol, a gently bitter and citrusy Italian amaro. But Nole wasn’t a fan, so consider that Aperol to be optional. But the rosewater isn’t. Throw in a dash – just a dash, because a little of this goes a long way – and you add some beautiful, exotic floral notes. (You can find rosewater online or at your local Middle Eastern grocer.)


And neither is that peach purée. You can’t substitute. White peaches are traditional; blend ripe peaches and then strain through a fine mesh strainer (maybe twice) so that it will mix cleanly with the sparkling wine.


And that’s it. Nothing fancy. But like I said, we’re not trying to improve on perfection.

(Don’t forget to follow us on Instagram, where we’ve been posting our experiments before they make their way onto this column!)

Glassware by Liquorary 

Photo Credits: Nole Garey for Oh So Beautiful Paper