Sunday, April 29, 2012

Peach Bellini

It's sunny and I am in my room sick. Doing nothing, bored, and I am homesick.I lived in Los Angeles half of my life. And now I am in cold Michigan.
And today is a perfect sunny day and I'm in bed.
Missing my friends and remembering the fun times at the beach.

photo of coast @ discover los angeles
Today reminded me of one of those times.
It was a nice sunny day in California,
I met up with girlfriends for lunch at Coast,
I must tell you, Coast is a perfect beachfront restaurant.
The food is great, the view is spectacular, and the people around you are beautiful.
While ordering lunch, a waiter walked by carrying this gorgeous cocktail.
I do drink occassionally. And I love to try pretty drinks. Yes Pretty drinks!!!
I had to stop him and asked. A Peach Bellini he said.
YUmmmm....yuuuummmmm....yummmmmm!!!
It was a perfect, perfect, perfect cocktail for brunch, lunch, or an afternoon in the sun.
And what more?
It was August, peaches are in season.








What is a Bellini? A Bellini is a long-drink cocktail that originated in Venice, Italy. It is a mixture of a sparkling wine (traditionally, Prosecco) and puréed white peaches. Often served at celebrations (and brunches), this is one of Italy's (and America's) most popular cocktails.
The Bellini was invented by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. Because of its lovely pale pink hue, which was said to remind Cipriani of the color of the toga of a saint in a painting by 15th century Venetian artist Giovanni Bellini, he named the drink after the painter.


So when in Venice, Italy stop by at Harry's Bar and enjoy a glass of Bellini.


Ingredients:

2 ounces white peach pureé
6 ounces of Prosecco sparkling wine


When making a Bellini, everything (the glasses, Prosecco and white peach puree) should be as cold as possible.
So chill the champagne flutes, and Prosecco ahead of time.
The general rule is to use one part white peach puree to three parts Prosecco.
Use fresh frozen white peach puree when you can, but when
making your own puree, never use a food processor because it
aerates the fruit.

A Food mill is the best tool to use to puree, if you don't have a food mill.
Add a bit of sugar or some simple syrup if the puree is too tart or a tad sour.

One may find frozen white peach purée in specialty markets. But when white peaches are abundant during the summer, make the purée using fresh  fruit. And freeze for future use.

And absolutely never use yellow peaches to make a Bellini.
Ever had a Bellini that just tasted terrible?
The bartender probably used peach schnapps.
So before you order, don't hesitate to ask if they use puree or artificial flavor.

1 comment:

  1. I've been to Harry's Bar in Venezia, I think what makes the Bellinis taste so good is that the white peaches in Italy are unbelievably sweet, juicy and just simply delicious! Produce in Italy seems to taste a lot better than our produce here in the States.

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