Basque Bellini

Jim Meehan pulls inspiration from Northern Spain and Italy for a white sangria
50 Ratings
100% would make again
Basque Bellini Sangria
Photo: Tasting Table

White peaches at their peak add fragrance and sweetness when muddled with Cointreau (or, if you're feeling more adventurous, Cointreau Chamomile) in this white sangria inspired by the Bellini.

To learn more, read "Sangria? Sangri-yeah!"

Basque Bellini

Recipe by Jim Meehan, Tasting Table Drinks Editor

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: N/A

Total Time: 5 minutes


2 white peaches, halved and pitted, plus more slices for garnish

⅓ cup Cointreau (or Cointreau Chamomile)

One 750-ml bottle chilled Txakolina

1 pear, thinly sliced, for garnish


Using a muddler or wooden spoon, muddle the peaches with the Cointreau in a pitcher. Note: You can muddle the peaches and Cointreau, then chill the mixture overnight. Just before serving, add the wine and fine-strain into 6 ice-filled wineglasses. Garnish with 2 slices of white peach and pear.

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