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Patio perfect Prosecco

Toasting the last of summer with a Peach Bellini cocktail.

GOLDEN VALLEY, Minn. — Today is National Prosecco Day!  A time to raise a glass and make a toast to the remaining days of summer, and what better excuse to embrace life’s everyday celebrations. Stuart Sutherland, director of On-Premise with Prestige Beverage Group joined us to share a bit of the history of the beverage and to serve up a Peach Bellini cocktail.

Bellini Recipe


1 (750ml) bottle Astoria Prosecco, chilled

4 medium ripe peaches


  • Make peach purée: Peel peaches, slice them in half, and remove the pits. Place the halved peaches in a blender or food processor, and blend until the purée is completely smooth. Peach purée is best served chilled, so place it in the refrigerator for at least 30 minutes to cool.
  • When ready to serve, pour 2 ounces (¼ cup) chilled peach purée into a Champagne flute.
  • Pour in some chilled Prosecco, and gently stir with a spoon to combine.
  • Top off the drink with another splash of Prosecco and garnish with a peach slice, if desired.

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