Module 7 of 9

Wine-based cocktail service

Handle purée and juice with sparkling wine. Control overflow.

What you will be able to do

Handle purée and juice with sparkling wine.

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Control overflow.

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Compare fruit textures

Bellini uses white peach purée; Mimosa uses orange juice. These differ in texture and sweetness.

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Identify the selected fruit product and measure it. Detailed wine regions and tasting belong to the separate wine course, while wine here is a cocktail ingredient.

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Preserve sparkling service

Start with appropriately chilled products and glassware, follow the named recipe’s mixing sequence and leave headroom. Add or combine sparkling components gently and never seal them in a shaker.

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Follow storage directions after opening. Juice does not make a wine cocktail alcohol-free.

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Bellini

Sparkling fruit drink. Soft peach fruit, gentle sweetness and bubbles.

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Recipe: 100 ml chilled Prosecco · 50 ml white peach purée

Measured starting liquids (before ice dilution, not ABV): chilled Prosecco 66.6667%, white peach purée 33.3333% of 150 ml.

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AI-generated illustration of a Bellini. Follow the written recipe, not the picture.

Mimosa

Sparkling fruit drink. Orange citrus, light sweetness and sparkling wine.

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Recipe: 75 ml fresh orange juice · 75 ml chilled Prosecco

Measured starting liquids (before ice dilution, not ABV): fresh orange juice 50%, chilled Prosecco 50% of 150 ml.

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AI-generated illustration of a Mimosa. Follow the written recipe, not the picture.

Practise and check yourself

Exercise: Rehearse the 100:50 Bellini and 75:75 Mimosa measurements with water, then explain the texture difference.

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Can peach schnapps silently replace Bellini purée? No. It changes texture, sweetness and alcohol contribution.

Does a larger proportion of juice make Mimosa alcohol-free? No. It still includes sparkling wine.

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Quick Shift Check

What is the Bellini fruit ingredient?

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