by Chikashi

Bellini in vintage Czech lead crystal coupe

It was the Little Brunette’s birthday this past weekend. Given that white peaches are now in season, we thought that it is a good excuse to spend part of the afternoon peeling, grating and pushing them through a chinois in preparation for mixing some Bellini.

It is tedious work, but the result is well worth it. Some bars serve ‘Bellini’ made with peach schnapps and champagne; dreadful stuff, not to mention false advertising. Schnapps? You can hear Giovanni Bellini and Giuseppe Cipriani spinning in their graves, can’t you?

I find it virtually impossible to find outside of Italy prosecco that does not give me a massive headache, so I use a reasonably good champagne.

Gently stirred, not shaken.