Bellini

Bellini’s were created around the 1940’s at Harry’s Bar in Venice.

Now you find them everywhere. Part of Brunch, a special cocktail at a party, New Year’s Eve, baby showers, everywhere.

Although many view this as a champagne cocktail, it’s actually a sparkling wine cocktail. Two completely different forms of alcohol. Yes, both have bubbles, but the type of grape used is different.

Bellini’s are typically made of pureed white peaches with prosecco wine. At least, in Italy, that is how they are made. Here in the states, any sort of peach and bubbly stuff = bellini. Got to love America, not only are we a cultural melting pot, but we like to bastardize every cuisine out there and make it our own.

I didn’t have peaches, or white peaches. I cheated. I used peach nectar. I still got that beautiful pinkish hue, Bellini’s are known for. Supposedly Bellini’s are named after some artist in Italy that painted with a very complex hue of pink.

Some places cheat even more with this hue adding some sort of juice to it. I did not do such a thing. Why? Because it wouldn’t be considered a Bellini! You want authenticity people!

bellini

Bellini

2 ounces peach nectar
5 ounces prosecco wine

Directions

In a champagne flute pour peach nectar.

Fill the rest of the flute with prosecco wine.

Top with a peach slice.

Makes 1.

Ummmm…..yeah. So not into this.

It’s super dry. Which makes sense since the sparkling wine literally can be translated to dry. Add the peach to it, and I still wasn’t thrilled with it.

I’ve come to the conclusion we are more of a mimosa family.

 

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