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Apricot Champagne Cocktail

by Joëlle Terrien
Apricot Champagne Cocktail @eatcookdine

This Champagne cocktail with apricots is a new variation for all of you who love the Bellini.

The perfect drink for a nice summer gathering and an homage to the classic Bellini. Instead of the peach, we used apricots and a slightly spiced sugar syrup. Mixed with champagne or prosecco, you will get a smooth cocktail.

For the decoration, cut an apricot slice in fine layers. Put the whole piece onto a skewer and stick some fennel greens/flowers into it. It will look just beautiful!

Apricot Champagne Cocktail @eatcookdine

Apricot Champagne Cocktail

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )



  • 6 dl Champagne

Apricots infused in cardamon, cinnamon and fennel seeds syrup:

  • 140 g sugar
  • 70 ml water
  • 1/2 cinnamon stick
  • 4 cardamon capsules
  • 5 fennel seeds
  • 5 apricots


Apricots infused in cardamon, cinnamon and fennel seeds syrup:

Just put the water, sugar, cardamon, cinnamon and fennel seeds into a pan and bring them to boil. When the sugar is completely dissolved, add the apricots that are cut in half. Then lower the heat and let the apricots soak up the syrup and get tender. When the apricots are soft and ready, mix everything with a hand blender and strain the puree through a sieve. You should have a smooth apricot puree in front of you now. 

Mix the Apricot Champagne Cocktail

Add 4 tablespoons of the apricot puree and 1.5 dl prosecco/champagne into a vessel (multiply those amounts with the number of glasses you want to serve) and mix all the ingredients with the blender for just two seconds, so that the bubbles are not disappearing but the ingredients get well mixed anyway. The hand blending provides the drink with this foamy texture which feels pretty nice on your tongue.

Pour the mixture into the arranged glasses and decorate them with fine layered apricot slices combined with some beautiful fennel greens/flowers.

Now just relax and enjoy the cocktail!

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