Bellinibar Recipes
CLASSIC BELLINI COCKTAIL
The Bellini was created in the late 1930s to early 1940s by Guiseppe Cipriani at the legendary Harry's Bar in Venice, a favorite hangout for expats including Ernest Hemingway, Sinclair Lewis, and Orson Welles. The fruity cocktail owes its name and color to Cipriani's fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach puree, it's perfectly acceptable to use yellow peach puree or prepared peach nectar and/or peach schnapps. Sip and feel sophisticated!
Provided by ScandoGirl
Categories World Cuisine Recipes European Italian
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 12.9 g, Fiber 0.4 g, Protein 0.3 g, Sodium 10.7 mg, Sugar 2 g
CHERRY BELLINIS
Steps:
- Put the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator.
- Combine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.
BELLINI BAR
This idea came from the food network where a chef pureed different fruits to let guests choose their flavor. I have included 6 different flavors for a perfect holiday or summer barbeque refresher.
Provided by KelBel
Categories Beverages
Time 25m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- In a clean blender, blend each fruit separately with sugar syrup to taste. Rinse blender between fruit blends.
- If desired, strain fruit puree through strainer if for smoother puree, although it is not necessary.
- Pour 1/4 cup of pureed fruit into the bottom of champagne glass. Top with sparkling wine or sparkling grape juice for a non-alcoholic version.
Nutrition Facts : Calories 676.2, Fat 0.2, Sodium 34.1, Carbohydrate 55.9, Fiber 2.8, Sugar 40.5, Protein 1.2
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