Bellini

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.

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