Bellini

Whoops! Amidst all the finals + moving out, we found ourselves a bit preoccupied to put up our latest drink/food creations. But the wait is over!
Maciek and I decided to make a break from our usual fare and venture in the category of the champagne cocktail. And of the champagne cocktails, there is no better place to start than the Bellini.
The Bellini cocktail was invented sometime in the 30’s/40’s in Venice, Italy by a man named Giuseppe Cipriani. Apparently melding peach and champagne was a good idea as it became a favorite of the literary greats Ernest Hemingway and Sinclair Lewis. (Source: wikipedia.com) The IBA recipe calls for a 2:1 ratio of champagne to peach puree but we like to put our own twist on things. So here’s our version:
J&M Bellini
  • 1/2 oz. Peach Puree
  • 1/4 oz. Peach Schnapps
  • 3 oz. Prosecco (or Champagne if you have $)
  • Orange Bitters
  • Lemon
A pretty simple recipe: start off pureeing a peach in a blender/food processor. Chill a champagne glass in the freezer or with ice. Add in the prosecco/champagne, followed by the peach schnapps, peach puree, and a splash of orange bitters. Stir lightly with a spoon/chopstick/anything. Twist a thin lemon peel over the glass to release essential oils. Garnish and enjoy.
The Bellini is very refreshing drink–peach and sparking white wine do indeed make a good pair.  The schnapps served to add a tinge of additional sweetness and the orange bitters give it a slight citrus overtone.  Overall, a very drinkable fizzy cocktail and worth trying out.
Jerry
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