4 ratings

Hump Day Cocktail From ShakeStir: The Festina Bellini


The Festina Bellini, made by Allen Arthur.

Our friends over at ShakeStir have asked the nearly 2,000 (and growing) bartenders in their community to submit signature cocktail recipes for potential coverage on The Daily Meal. Each Wednesday, the drink that snags the most five-star ratings (according to his or her ShakeStir peers) will be featured on The Daily Meal — along with a recipe, photo, and link to the selected bartender's profile — as part of the new weekly "Hump Day" Cocktail series.

This week's winner: Allen Arthur, the former beer director at New York City's Eataly and a Certified Cicerone (a beer sommelier, with only a few hundred in the country). The Festina Bellini, a beer-based cocktail, takes bellinis to a whole new level. Arthur says, "This is a beer-based play on the traditional bellini that uses Dogfish Head Festina Peche. This beer is a Berliner Weisse, a beer brewed with wheat and partially fermented with lactobacillus which imparts a brightly tart note. Peaches added during fermentation bring a gentle fruity sweetness."

Thanks to our bartender friends at ShakeStir for contributing, and stay tuned for more Hump Day Cocktails!


  • 4 Ounces Dogfish Head Festina Peche
  • 2 Ounces prosecco
  • 1/2 Ounce Peach nectar or purée
  • 1/2 Ounce simple syrup (optional, can be subbed for peach)


Add the peach purée/nectar to the bottom of the glass. Add the prosecco, followed by the Festina Peche. Stir very gently if the peach does not distribute.