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| Definitely not the light pink hue of white peaches. |
Dilettante has been a little under the weather this week. When the nose is stuffy and throat a little sore, cocktailing is not something that feels right. So we’re taking it easy with “healthy” ingredients, hence the Bellini. After all, it is made with peach juice. But here’s a heads-up. I was not faithful to this recipe so we’ll need to revisit this one along with the Astoria.
Bellini
1 oz white peach puree
4 oz prosecco
Peel & puree 3-4 very ripe white peaches;
Mix nectar with 1 oz simple syrup.
Strain through course cheesecloth; refrigerate until chilled
Pour 1 oz of nectar into frosted champagne flute; top with prosecco.
April in the Midwest, white peaches aren’t exactly in season, so this weekend I used bottled peach nectar. Come summer time we’ll mix as H & M suggest and update.
To accompany our cocktail, The Partner prepared supper by appetizer: a spread of cheeses, olives, steamed mussels, lamb “popsicles”, garlic shrimp. The light sweetness of the Bellini was the perfect complement to all the savory saltiness of the menu. For the first round we mixed the proportions as described above. Using bottled juice it didn’t yield that much peachiness mixed as such. Playing with the proportions in subsequent rounds yielded more peach. The Partner commented that contemporary tastes have changed and that perhaps the proportions in the bible are from a different time with different tastes. Totally plausible. But then again, when made with the proper ingredients, these proportions may hold up. We’ll have to wait and see.
Some cocktailalia: H & M note that the drink was created at Harry’s Bar in Venice – the regular haunt of such notables as Hemingway, Sinclair Lewis & Orson Welles and was apparently inspired by the soft pinks used by Venetian painter Giovanni Bellini.
Bellini
1 oz white peach puree
4 oz prosecco
Peel & puree 3-4 very ripe white peaches;
Mix nectar with 1 oz simple syrup.
Strain through course cheesecloth; refrigerate until chilled
Pour 1 oz of nectar into frosted champagne flute; top with prosecco.
April in the Midwest, white peaches aren’t exactly in season, so this weekend I used bottled peach nectar. Come summer time we’ll mix as H & M suggest and update.
To accompany our cocktail, The Partner prepared supper by appetizer: a spread of cheeses, olives, steamed mussels, lamb “popsicles”, garlic shrimp. The light sweetness of the Bellini was the perfect complement to all the savory saltiness of the menu. For the first round we mixed the proportions as described above. Using bottled juice it didn’t yield that much peachiness mixed as such. Playing with the proportions in subsequent rounds yielded more peach. The Partner commented that contemporary tastes have changed and that perhaps the proportions in the bible are from a different time with different tastes. Totally plausible. But then again, when made with the proper ingredients, these proportions may hold up. We’ll have to wait and see.
Some cocktailalia: H & M note that the drink was created at Harry’s Bar in Venice – the regular haunt of such notables as Hemingway, Sinclair Lewis & Orson Welles and was apparently inspired by the soft pinks used by Venetian painter Giovanni Bellini.
question: are you following in order? just curious since you didn't have fresh peaches.
ReplyDeletenope. just skipping around with what suites the mood. plus, i originally intended to do this one with the other champagne cocktails, but couldn't find peach nectar to do it.
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