Bellini cocktails are refreshing spring or summertime drinks!
- 4 medium ripe peaches (1 ½ lbs), plus a few peach slices for garnish
- 1 bottle Prosecco, chilled
Make a peach purée by peeling the peaches, slicing them in half, and removing the pits. Then place them in a blender or food processor, and blend until the purée is completely smooth. It’s best if served chilled so place it in the refrigerator for at least 30 minutes before mixing your Bellinis.
Pour ¼ cup chilled peach purée into a Champagne flute. Slowly add the chilled Prosecco, being careful not to overflow the glass. Gently stir with a spoon to combine.
Garnish with a peach slice and serve immediately.
A delicious take on the bellini, the Rossini uses strawberries instead of peaches, and prosecco for champagne. Great cocktail for brunches or with dessert.
- 3 strawberries, hulled
- Martini Prosecco
- 1 tsp sugar
- 1 squeeze lemon juice
Blend the strawberries, sugar and lemon juice in a blender to make a syrup. Add a splash of Prosecco to a Champagne flute. Pour the syrup and Prosecco into a shaker, fill with ice and stir gently. Strain into the glass and top up with a little more Prosecco for some fizz.
- 1 ½ oz Campari
- 1 ½ oz Sweet vermouth
- 1 splash Club soda
- Orange slice for garnish
Pour the Campari and vermouth into a rocks or highball glass filled with ice. Add the club soda. Garnish with an orange twist.
Limoncello is a classic Italian liqueur, made from the zest of lemons. In Italy, it is often enjoyed before or after a meal. Limoncello is served chilled (but not over ice) to exalt its flavours. It is usually served in a shot glass or a small ceramic cup because of its high alcohol content. It is meant to be sipped, so you enjoy and savour it while it helps your body digest your food.