Latin Twist: The Bellini (Peach and Prosecco Cocktail)

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Fall, in all it’s glory, is upon us. And though one of the ingredients that’s most prevalent for many of us is pumpkin, I’ve been drawn to a springtime friend: the peach. Maybe it’s the fact that it boasts a beautiful orange-hued color, but this cocktail is a fun fall addition.

Actually the first time I enjoyed a Bellini was in the fall…but a bit farther south, in Argentina. Though this cocktail is an Italian-born one, it is quite popular, like many other Italian-born treats, in Buenos Aires. For me, this flavor conjures up images of fiestas, the gorgeous streets of Buenos Aires, It’s a perfect a great way to start a brunch or evening celebration.

BelliniHere’s a photo of a Bellini I just made, and one on the cover of my cocktail book: Mambo Mixers!

Be sure to use nicely chilled cava or Prosecco for your Bellinis. Cheers — and ¡Salud!

Latin Twist: The Bellini (Peach and Prosecco Cocktail)

Simple, pretty, and tasty, this cocktail is one you'll want to add to your repertoire!

Ingredients

  • 3 ounces fresh peach purée, or excellent-quality peach nectar (I have found that Looza brand, available in many Westchester markets, works well!)
  • 5 ounces chilled cava or Proseccof
  • 1 thin peach slice, strawberry,
  • and or a raspberry for garnish

Instructions

  1. Pour the peach purée into an 8-ounce champagne glass or flute.
  2. Slowly add the sparkling wine or Prosecco.
  3. Stir lightly, garnish, and serve!
  4. Repeat as needed–of course–for all your guests!
  5. Note: If you’re making these for a crowd, pour the purée in a pitcher, and gradually, add the sparkling wine.
  6. Stir to lessen some of the foam, and serve!
http://food.lohudblogs.com/2014/10/27/latin-twist-the-bellini-peach-and-prosecco-cocktail/
  Instructions: Pour the peach purée into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or Prosecco. Stir lightly, garnish, and serve! Repeat as needed–of course–for all your guests! Note: If you’re making these for a crowd, pour the purée in a pitcher, and gradually, add the sparkling wine. Stir to lessen some of the foam, and serve!

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About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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