What is really in your brunch drink?
Everyone knows about the bloody Mary and mimosa, the most common cocktails served during brunch. However, the bellini is just as good — sometimes even better — than both. It is the often-forgotten-about brunch drink that isn’t served as frequently as the others, but we’re giving the bellini the attention it deserves.
While the bellini may not take center stage in the United States, in Italy — where the drink originated — it is one of the most popular cocktails. Normally served in a flute like a mimosa, a traditional bellini is a simple mix of Prosecco and puréed peaches, peach liquor or peach juice.
1/3 of a glass of peach purée
2/3 of a glass of cold Prosecco
Well chill both ingredients. Pour purée into glass. Top off with Prosecco.
Note: If you’re using fresh peaches, be sure to strain the puréed peaches before pouring into a flute or pitcher. I made this mistake not too long ago, and although the drink still tasted good, it had way too much pulp (see photo).
Other fruits or juices can be substituted for the peach flavor. When I made brunch at home for the Gang, we enjoyed bellinis made from orange passion mango and peach pear Italian soda. Nevertheless I don’t advise using champagne as a replacement for Prosecco because the drink will lose its light and sweet flavor.
Arte Café, Pranna, Paradou and Bistro De La Gare go the traditional route in serving original bellinis, while Zucchero e Pomodori pours mango bellinis, Parlor Steakhouse rose and Puttanesca strawberry. Kittichai and Ngam add their own twist with lychée and strawberry lemongrass bellinis, respectively. And Asellina in the Gansevoort Park Hotel lets the bruncher concoct their own bellinis, providing Prosecco and three fruit juices at their Quartino Bellini Brunch.
So, if you see bellinis on the menu at your next brunch, give one a try. If you like mimosas, you’ll love the bellini.
Written by: Stephanie