Bellini

by Stevi on April 1, 2010

in BarSmarts,Wine

The second drink on the list of 25 cocktails every bartender should know is the first on the list I have never made before. I’m not sure if I’ve even had one before.

Bellini

Bellini

Bellini

1.5 ounces white peach puree
4 ounces prosecco
1 dash grenadine

Add peach puree to champagne flute and top with prosecco. Give gentle stir to incorporate.

Given that I live well outside of the peach tree’s comfort zone, and peaches tend to ripen from May to August, I wasn’t surprised I couldn’t find any fresh peaches. Instead, I relied on frozen peach slices.

Peach Puree

1 bag frozen peach slices (white if possible)

Let peach slices begin to thaw, then blend into a puree in a food processor.

I couldn’t find any white peach slices, so I relied on the more common peach, which is more tart than the white. I added a dash of grenadine to add some extra sweetness.

Overall, I find this an odd choice for a definitive list of cocktails. It’s really quite simple and bland. I can see how it had risen to the category of brunch staple. I’ll take a French 75 or Mimosa instead.

If I ever get the chance to try one with fresh white peach puree, I’ll be happy to reevaluate my opinion. Perhaps I need to take a trip to Venice, to visit Harry’s Bar, where the drink was invented. While there, I’ll be sure to take in the works of painter Giovanni Bellini, the Venetian artist for whom the drink was named.

What’s your favorite brunch cocktail?

{ 2 comments… read them below or add one }

Wendy April 2, 2010 at 12:45 pm

I’m in your camp too- give me a mimosa or a French 57 or even just a glass of nice champagne!

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Greg Harned October 23, 2010 at 2:57 pm

One of my favorites is a bloody Mary made with Aqauvit. It was great meeting you at Drink.Write.!

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