One of my favourite things about brunch is that it is perfectly acceptable to have a fruity cocktail at any hour of the morning and my cocktail of choice has to be a bellini. I remember the exact time I had my first bellini, I was at Cipriani Wall Street for lunch with a girlfriend during New York Restaurant Week Winter 2009. I had enjoyed my appetizer and entrée when it was time to choose my dessert from a selection of amazing looking cakes, I couldn’t choose just one, so I asked the waiter charmingly with a convincing smile if I could have 2 small slices and luckily my wish was granted. Just before I requested the bill to my pleasant surprise the waiter offered my friend and I two bellinis because he said that we were such nice customers.
The pink colour of this drink immediately got me excited but I didn’t realise how delicious it was going to be. I like a sweet drink; I am your fruity drinker, you may be thinking what a typical female but don’t sue me for liking to drink things that actually taste yummy and not drinking for the sake of consuming large quantities of alcohol. The waiter told me that the bellini is a creation of Cipriani and I must admit that at the time I wasn’t convinced but thanks to Google I can confirm that this is so. Giuseppe Cipriani invented the bellini and named it after a painting by Giovanni Bellini because of its pink colour that reminded him of a painting by the artist. At Cipriani in NYC they import the peach purée from France and make the prosecco themselves. It is one of those things where one you have had it from the best nothing else quite matches up. I have seen restaurants advertise bellinis but there is no purée in their recipe so needless to say it doesn’t even come close to the experience I enjoyed at Cipriani.
Just in case you can’t get to a Cipriani right now, here is a recipe for the bellini so you can bring the light fruity flavours home even if it isn’t pink.
Live, Love, Eat!
- 2 ripe peaches, chopped
- 1/2 lime, just juice
- tiny pinch of salt
- 1 tablespoon sugar
- Put all the ingredients except the prosecco in a food processor and blend.
- Strain peach mixture over a bowl for the perfect peach purée (which is delicious on it’s own and perfect for babies).
- To each champagne flute add about 2 tbsps of peach purée and fill glass with prosecco.