D and I enjoyed the Mimosas so much last week that we wanted to try another cocktail that had champagne in it. The only other champagne cocktail I know of is a Black Velvet but D didn’t seem keen on mixing champagne with stout beer (I’ll have to work on her.) Out came the bar guide! After vetoing a few more cocktails we found the Bellini. Fresh peaches and champagne?! I don’t see how this could go wrong and we found the recipe at the perfect time as peach season is about to end!
- 1/4 part fresh peach puree
- 3/4 part champagne
- fresh peach
Pour peach puree into champagne flute. Top off with champagne. Garnish with peach slice.
This cocktail wasn’t as good as I was hoping it’d be. It needs to be sweeter. D says it’s because the peach I made the puree with wasn’t ripe enough. I guess you wan’t them gooey and about to fall apart? I’ve got another peach and I may try again later in the week, though at that point the champagne will be flat and I’d have to get another bottle… *sigh* There is an alternative recipe for Bellinis that swaps in peach schnapps for the peach puree, that might work. That would eliminate the other problem with the drink: the puree floats to the top and doesn’t incorporate.