Gold Member Badge


  • You're all caught up!

Garden Bellini

by Livestrong_Recipes  |  Nov 12, 2018

Garden Bellini
Photo Credit: Savchenko/ adobe stock
  1. PREP
  2. 10 m
  • COOK
  • 0 m
  • 10 m

Created by Adrian Biggs, National Training Manager, Bacardi USA.



  • 1 1/4 oz rosemary infused peach puree
  • 1/4 cup arugula
  • 4 oz Martini & Rossi Prosecco


1 TO MAKE ROSEMARY INFUSED PEACH PUREE: Place 2 cups of peach puree in a re-sealable container, add 2 sprigs of washed rosemary, approx. 4-5 inches long. Press the rosemary into the puree, seal the container and leave to infuse in the fridge for 8 hours.
2 Place Arugula in a mixing glass and press with muddler, add peach puree and Ice. Top with Martini Prosecco and stir until all ingredients are well combined. Strain into Coupe glass and garnish.