Thirsty Thursday: Three Bellinis!

Photo: Heather Meldrom

Photo: Heather Meldrom

Three bellinis walk into a bar.... ok, ok.. there is no joke that starts like that but I couldn't resist! Happy Thursday! We start February with not ONE drink recipe for today but THREE - the THREE BELLINIS! Bellinis are perfect for Sunday Brunch or as a signature cocktail. You are sure to impress your friends at your next brunch with one of these reicpes from SeriousEats. 

Peach and Aperol Bellini

YIELD:makes 2 cups puree (enough for about 15 drinks)

ACTIVE TIME:5 minutes / TOTAL TIME:5 mininutes

SPECIAL EQUIPMENT:blender

Ingredients

  • 1 cup frozen peach slices, thawed
  • 1/2 cup water
  • 1 1/2 teaspoons superfine sugar
  • 1/2 cup Aperol
  • 1 bottle (750 ml) dry sparkling wine for every 5 servings, chilled
  • 1 lemon, thinly sliced

Procedures

  1. In a blender combine peaches, water, sugar, and Aperol. Blend on high speed until completely smooth, about 2 minutes. Pour 2 tablespoons of the mixture into each glass, add a small amount of sparkling wine to loosen the puree, then fill glasses completely. Garnish each glass with a lemon slice.

Strawberry-Rhubarb Bellini with Basil

YIELD:makes 2 1/2 cups puree

ACTIVE TIME:10 minutes / TOTAL TIME:30 minutes

Ingredients

  • 1 cup diced rhubarb, from about 2 stalks
  • 1 1/2 cups quartered strawberries
  • 3/4 cup water
  • 1 to 2 tablespoons sugar
  • Leaves from 1 small bunch basil, small leaves reserved for garnish
  • 1 bottle (750 ml) dry sparkling wine for every 5 drinks

Procedures

1. In a medium saucepan, combine rhubarb, strawberries, water, and sugar over medium high heat. Bring to a boil, then reduce heat and simmer until fruit is tender, about 5 minutes. Remove from heat, add large basil leaves, and let cool completely, about 20 minutes.

2. When cool, remove and discard basil leaves. Add remaining mixture to blender and blend on high speed until smooth, about 2 minutes. Place 2 tablespoons mixture into each glass, add a small amount of sparkling wine to loosen purée, then fill glasses with sparkling wine. Garnish each glass with small basil leaves.

Mango Orange Bellini

YIELD:makes 2 cups puree (enough for about 15 drinks)

ACTIVE TIME:5 minutes / TOTAL TIME:5 minutes

SPECIAL EQUIPMENT:blender

Ingredients

  • 1 cup diced ripe mango, from 1 mango
  • 1 1/2 cups freshly squeezed orange juice, from 3 oranges
  • 1 bottle (750 ml) dry sparkling wine for every 5 drinks, chilled
  • 1 lime, cut into wedges

Procedures

  1. In a blender, combine mango and orange juice and blend on high speed until smooth, about 2 minutes. Place 2 tablespoons purée into each glass, fill with a small amount of sparkling wine to loosen purée, then fill glasses with sparkling wine. Serve with lime wedges.

Donna Kim