Cocktail of the Week: Bellini

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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!

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Bellini

  • 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.

Only requires slightly more work than a mimosa
Only requires slightly more work than a mimosa

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.

Author: falselogic

Doesn’t mix well with polite company; his two favorite topics being politics and religion. Would rather be out cycling, swimming, running, or camping. Misspent his youth reading genre-fiction; today, he is making up for it by reading large quantities of non-fiction literature. The fact that truth, in every way, is more fascinating than fiction still tickles him.

4 thoughts on “Cocktail of the Week: Bellini”

      1. Champagne plus creme de cassis. Not my favorite, as I would rather just have the champagne, but I suppose if you had some mediocre bubbly it might be fun.

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