How to Make a Bellini Cocktail

Aunt Janice is back and she’s not taking “No” for an answer this time.  Janice is going to brunch, and there’s not a damn thing anybody can do about it.  Oh, she’ll have her Bellini, or someone’s head will be on a platter piled high with croissants.  Capiche?  What is a lowly brunch bartender to do?  No worries.  We’ve got the straight dope on building a Bellini anywhere Aunt Janice or one of her sort can be found.

To a champagne flute add:

2 ounces of white peach puree

Now slowly add:

3 ounces chilled Prosecco, or any dry sparkling wine, stirring gently so as to incorporate the puree into the champagne

Add 1/2 oz. Peach Liqueur floated on top.  (Optional)

**Finding White Peach Puree can be difficult out of season depending on where you work.  If you can lay hands on a white peach you can make the puree yourself.

Gary Regan’s Joy of Mixology provides a handy method for making white peach puree:

“In a blender, puree the flesh, including the skin, of one white peach together with two or three ice cubes and a half teaspoon of fresh lemon juice.”

Now tell Aunt Janice to chill the brunch out because the Bellini game you’re bringing is strong.