Peach Melba Bellini
Now, if I were a betting man, I’m gonna guess that YOU’RE the reason why mom drinks, so I’ve made a delicious brunch cocktail that will celebrate her in an extra special way. Give the lady two of ‘em, she deserves it!
This cocktail takes a cue from Peach Melba, a dessert that combines peaches, raspberry sauce, and vanilla ice cream. It was invented in 1892 by the French chef Auguste Escoffier at the Savoy Hotel in London, to honor the Australian soprano Nellie Melba. The Bellini, a cocktail of peach puree and prosecco, was created in 1948 at Harry’s Bar in Venice, Italy by Giuseppe Cipriani.
Here, I’ve combined the two historic creations into a festive sparkling beverage that is the perfect sip to toast the special ladies in your life! For a shortcut, you can just buy a container of peach nectar, but I find it tastes more like peach candy than actual peaches, so I make my own peach puree using frozen peaches (you may want to let them thaw a little before blending).
Peach Melba Bellini
Makes 1 ½ cups of puree
Ingredients:
1 (10 ounce) bag of frozen peaches or 2 fresh peaches, peeled, pitted, cut into wedges
1 lemon, juiced
1 teaspoon sugar
½ cup water
1 bottle Prosecco, Cava, Champagne, or another sparkling wine
Chambord Black Raspberry Liqueur
Fresh raspberries, rinsed and gently dried, for garnish
Method:
In the jar of a blender, combine frozen peaches, lemon juice, sugar and water. Puree until smooth.
Strain mixture through a fine-mesh sieve, discarding the peach solids.*
In a champagne flute or wine glass, add 2 teaspoons of peach puree. Top with cold sparkling wine and a splash (about ½ teaspoon) of Chambord. Garnish with fresh raspberries, and serve immediately.
*Notes
Peach puree can be made up to 3 days in advance, kept refrigerated in an airtight container.
