Pantone Color of the Year Peach Basil Bellini Cocktail & Mocktail

When Pantone announced the 2024 Color of the Year, 13-1023 Peach Fuzz, in true TABLE fashion we were inspired to create a cocktail/mocktail that would reflect the personality of the color. After all, such a beautiful tone of orange and yellow with a hint of red deserves such an honor.

This Peach Basil Bellini Cocktail uses the delicate aroma of a homemade peach puree base with the balanced sweet and savory flavor of basil simple syrup for an overall sensation of comfort and welcome. Its mellow flavor and warm appearance come in a champagne flute topped with your favorite sparking white wine for a touch of classic elegance.

A Word From Pantone on the Color of the Year

“In seeking a hue that echoes our innate yearning for closeness and connection, we chose a color radiant with warmth and modern elegance. A shade that resonates with compassion, offers a tactile embrace, and effortlessly bridges the youthful with the timeless.” – Leatrice Eiseman, Executive Director, Pantone Color Institute™

Pantone Color of the Year Peach Basil Bellini Cocktail & Mocktail

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• Author: Zack Durkin

Print Recipe

Description

A fruity toast to the Color of the Year.

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Ingredients

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• 4 oz sparkling white wine
• 4 oz sparkling mineral water like San Pellegrino, or seltzer (for the mocktail version only)
• 8 oz fresh or frozen peaches
• .5 oz basil simple syrup (recipe below)
• Fresh basil to garnish

For the basil simple syrup:

• 1 cup water
• 1 cup sugar
• 10 fresh basil leaves

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Instructions

1. Blend 8 ounces of peaches and 3 ounces of water until smooth.
2. Combine 1.5 ounces of peach puree and .5 ounce of basil simple to the bottom of your favorite stemmed glassware.
3. Top with 4 ounces (or to taste) of your favorite sparkling white wine, or sparkling water for the mocktail version.
4. Place a basil leaf on the palm of one hand and firmly clap your hands together – place the expressed basil on the top of your Bellini.
5. Enjoy!

For the basil simple syrup:

1. Add one cup of sugar, one cup of water, and ten fresh basil leaves to sauce pan.
2. Bring to a boil while stirring occasionally to completely dissolve sugar.
3. Remove from heat and let basil steep for 30 minutes.
4. Strain through fine mesh strainer.
5. Store in refrigerator for up to two weeks.

Recipe by Zack Durkin
Styling, Story, and Photography by Star Laliberte

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