Wednesday, July 4, 2012

Midweek Food Musings: Beautiful Bellinis

Yes my friends, it's the 4th of July, Independence Day, here in the States. So before the fireworks begins, why not start some at home? Bubbles make it fun--and this drink, super simple, tasty, and cooling on a steamy July 4th day, is a great way to start the afternoon or evening celebration. (Okay, could be with brunch!) And--if you're looking for something fun to go with, check out the one pictured here: Empanadas. OR how about some Brazilian Cheese puffs!  Perfect fare for Bellinis....

I first had a Bellini in Buenos Aires, Argentina, and I've enjoyed this Italian-born cocktail ever since. Be sure to use nicely chilled cava or Prosecco. If you can get some fresh fruit purée, wow, it's that much better! Cheers--and ¡Salud!

Argentine-Style Bellini
Adapted from  Mambo Mixers, by Arlen Gargagliano, ©2005
Stewart, Tabori & Chang

Serves 1

3 ounces fresh peach purée, or excellent-quality peach nectar
5 ounces chilled cava or Prosecco
1 thin peach slice and or a raspberry for garnish

Pour the peach purée into an 8-ounce champagne glass or flute. Slowly add the sparkling wine or Prosecco. Stir lightly, garnish, and serve!  (Repeat as needed--of course--for all your guests!)

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