DOTW: Bellini

Posted by Anita on 08.03.07 7:03 AM

(c)2007 AEC ** ALL rights reservedIf you want to play baseball with four strikes in an out, I’m not stopping you. Throw a party on February 31 — knock yourself out. Put “i” after “e”, wear white shoes before Memorial Day, spit into the wind, and mess around with Jim; I’m sure not going to be the one to tell you no. Because, really — contrary to popular belief — I don’t really give an animated rat‘s backside if you order a Mojito in a midwinter maelstrom. I just hope you know that we’re all laughing at you and the bartender’s spitting in your nachos.

In this permissive spirit, I encourage you to make your Bellini with any-ol’ peach puree. Heck, substitute cheap peach schnapps or metallic peach nectar from a can for all I care — I’m sure you’ll love it. But please don’t try to stop me from heading down to the nearest farmers market and finding myself a gorgeous, perfectly ripe heirloom peach. And seeing as how I’m just like that, I’m even going to make it a white peach… Signor Cipriani would be so proud!

You see, these lovely aperitivi are called Bellini not because they’re petite and pretty (which they undoubtedly are, when — ahem — traditionally concocted). But rather, it’s because their decidedly pink blush calls to mind the paintings of a certain Giovanni Bellini, a Renaissance painter who applied a deep, rosy glow to the togas, turbans, and other trappings of his art. Made with a standard yellow Prunus persica, the drink takes on a golden tone — more Klimt than Bellini — so some folks encourage the blush with a touch of raspberry. Which, you know, you could do also. And a very interesting cocktail you would have.

Just don’t make me call it a Bellini, or I’m liable to leave some rude remarks on your blog.

(c)2007 AEC ** ALL rights reserved(c)2007 AEC  ** ALL rights reserved(c)2007 AEC ** ALL rights reserved(c)2007 AEC ** ALL rights reserved(c)2007 AEC ** ALL rights reserved

Bellini
1 white peach
1/2 tsp fresh lemon juice
2 to 3 ice cubes
Sparkling wine, perferably prosecco or other off-dry bubbly

Peel and pit the peach. Cut into chunks and place in a blender with the lemon juice and ice. Puree very well, until the ice is liquefied and the peach well blended. (The resulting puree yields enough for 3 to 4 cocktails.)

Place 1-1/2 to 2 oz of the prepared puree in a Champagne flute. Top with sparkling wine, stirring constantly with a bar spoon to prevent too much foaming.

Drink of the Week, drinks, recipes, wine & bubbly
13 Comments »

 

13 Comments »

Comment by behemoth

You’d get a much nicer color if you puree the peaches with the skin on, then strain. Actually, this is a great opportunity to use a food mill: the skin stays behind but you still get the beautiful bright pink shade.

Posted on 08.03.07 at 2:01PM

Comment by Anita

Some recipes call for the skin, while others don’t. I tried it both ways and didn’t see a drastic color difference — the skinless version had a much better texture and the color was a perfect rose, to my eye.

Posted on 08.03.07 at 2:19PM

Comment by erik_flannestad

Woo! Way to whip out the plant Latin!

Looks delish to me.

Posted on 08.03.07 at 5:26PM

Comment by cookiecrumb

Snarky Anita!!
Fun.

Posted on 08.04.07 at 2:47PM

Comment by Sean

Hm, better start freezing my peach puree for those midwinter Bellini. :-)

Posted on 08.04.07 at 4:47PM

Comment by Tea

Ha! Smart and sassy (“more Klimt than Bellini” is fantastic–you’re making this art history major’s heart proud!).

Posted on 08.06.07 at 8:35AM

Comment by Anita

Erik: I guess Cam’s green thumb is rubbing off on me!

Cookie: Thanks. :) I got so annoyed at the rude comments (some of which we had to delete as they were personal and off-topic) after the Mojito post. And then I realized I had another recipe queued up that had a right-way/wrong-way twist to it — eek. So, you know, preemptive strike and all that.

Sean: Oh, you card!

Tea: I am sure Mrs. Ching — my 11th grade fine arts teacher — would be proud of me, too. :D

Posted on 08.06.07 at 10:16AM

Comment by Doug

very nice – as seems to be the case, I could really go for one of these in my 90 degree apt. The peach juice must make the champagne so refreshing!

Posted on 08.08.07 at 3:41PM

Comment by Mom

I see the blog is working OK and this sounds yummy. I had a frozen one in Charleston last trip at Magnolia’s – for breakfast! Love you.

Posted on 08.09.07 at 4:03PM

Comment by Kathy Ramsey

I think “Snarky Anita” is a good cocktail name. Hmm???

Posted on 08.10.07 at 2:40PM

Comment by Steamy Kitchen

hey- I LOVE your blog! Beautiful photos and a great format for recipe + photos.

Posted on 08.11.07 at 2:28PM

Comment by Ti

I served Bellinis as a punch at a recent party and it was such a hit that it disappeared before it had a chance to even THINK about going flat. A wonderful cocktail that is getting the attention and proper preparation it deserves.

Posted on 08.20.07 at 5:31PM

Comment by Stephanie

Mmm. I just made these tonight for some friends and they turned out AMAZING!
Thanks so much.. I am going to be making these more often.

Posted on 07.21.08 at 10:34PM

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