Bellini Cocktail

 

A rainy, moderate day – a hint of spring. My mind wanders to the possibility of summer, rotisserie chicken and ice cold Bellinis. Bellinis are an integral part of my summer evenings.

The Bellini cocktail, a simple mixture of peach nectar and Prosecco (an Italian sparkling white wine) was invented in Venice. The first Bellini I enjoyed was at the Milestone’s restaurant in Vancouver, BC. My mom and I shared a jumbo size Bellini while munching on coconut shrimp and spicy nachos. The Milestone’s Bellini includes white rum, peach liqueur, champagne and Boone's sangria. Vastly different from the Venice original. But since that first taste Bellinis have become a staple in my bar menu.

Whether it’s a quiet afternoon in the backyard playing cribbage with my husband or a BBQ for close friends on a hot summer night; my homemade Bellinis have taken many forms over the years and have yet to disappoint a thirsty crowd.  Here are a few recipes you can try.

The original:
Peel and then puree a ripe peach
Pour sparkling white wine or champagne into a glass, spoon over some peach puree, gently stir and serve.

The Milestone:
One part white rum
Half part peach liquor
Two parts champagne
One part sangria

Frozen Bellinis for the crowd:
One cup of ice
One bottle champagne
Puree of a ripe peach
Half a cup of peach juice or a shot of peach liquor for more intense flavour.
One shot of rum
Dash of grenadine.
Blend the ice, peach puree, peach juice or liquor and rum. Fill half a glass with mixture. Pour champagne into each glass to fill. Stir gently. Add dash of grenadine on top. If you really want to be fancy, a couple raspberries look good in the glass too.

---