I'm making a popular treat for us.
It combines elements I have spoken about earlier in these virtual pages...
Can you guess what it is?
Today's recipe is for cocktails.
Let's make decadent and refreshing Bellini.
Image copyright rfarmer
Courtesy of Champagne Resource:
The Bellini was originally poured in Venice at a famous place called Harry's Bar. Created by Guiseppe Cipriani in 1931, the Bellini's delicate flavor is still popular more than 75 years later. Harry’s Bar was named after co-owner Harry Pickering, an American millionaire. Guiseppe, a bartender at a Venice hotel, took a leap of faith when he loaned a patron, Harry Pickering, 1,000,000 lire (at the time worth $5,000) after Pickering had been financially cut off by his family. For his generosity, Pickering repaid Giuseppe $25,000 two years later and together they opened Harry's Bar.
The Bellini quickly became the signature drink at Harry’s Bar, though it was not officially called the Bellini until some time in 1948, when it was named in honor of the artist, Giovanni Bellini. This drink uses fresh peaches and an Italian sparking wine called Prosecco. It's a little known fact that there is no actual Champagne in a traditional Bellini. While Prosecco is a light and effervescent wine, its sturdy bubbles actually hold up well against the fruit’s pulp. Since high quality vintage champagne tends to have extremely small bubbles, many believe that utilizing vintage champagne will result in an inferior Bellini.
To make this mind-blowing cocktail you will need:
1 small white peach per person
4 oz Prosecco sparking wine per person
Slice the peaches vertically, peel and remove the flesh from the pits. Whir the slices in the blender or food processor to obtain a frothy puree. While many naively believe that a can of peach nectar can be used, this should only be a last minute option. There is truly no substitute for the complexity of flavors that emerge from the fresh fruit.
Put the peach puree in a shaker or a beer mug, and place it in the freezer until it is thoroughly chilled, but not frozen solid. Pour the cold Prosecco into the chilled puree and stir gently. Once well blended, pour the mixture into champagne flutes and garnish with your lips.