“Do I dare to eat a peach?” asks the repressed narrator of T.S. Eliot’s “The Love Song of J. Alfred Prufrock.” The answer is “Absolutely; especially with champagne”! This is a classic cocktail and one that is drank on many special holidays and occasions. Of course I always like to throw in a little history of these awesome classics…The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini.
Peaches are beautifully ripe, fresh and juicy right now. I have been eating so many peaches, coming up with new delicious recipes and after talking to Steph about a peach cocktail she inspired me to do a classic Bellini with a twist of course.
This drink is mostly comprised of a ginger peach puree which could be poured over vanilla gelato or a non-fat frozen greek yoghurt (absolutely insanely delicious) or used in other cocktails as well.
Recipe: Makes approx. 8 Bellini’s
- 2 Fresh Ripe Peaches
- 1/2 Cup Simple Syrup
- Small Piece of Fresh Ginger
- Bottle of Champagne, Prosecco or Sparkling Wine of your choice
- * For a non-alcoholic cocktail use Pellegrino
Profile: Classic/Bubbly Sweet
Glass: Champagne Flute
Garnish: Peach or a Twist
First make your simple syrup with one cup of hot water that has been brought to a boil then add one cup of organic cane sugar. Add fresh ginger to syrup in hot pan let steep for 10-15 min. Add 1/2 cup of the syrup to 2 fresh peeled and pitted peaches in a food processor or blender and blend until smooth. Refrigerate after making. Add 1 oz to each glass of champagne, remember to pour slowly as it will bubble over.