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Sunday, May 11, 2008

Pink Bellinis

Refreshing Beverage of the Week
Are we girly enough for Pink cocktails? Oh, why the hell not? I love peaches and I like Champagne and sometimes only a silly cocktail will do, so here is a recipe for a Pink Bellinis from Sarah Leah Chase’s great old Nantucket Open House Cookbook. You know, this drink was invented in Venice at Harry’s bar (I think) and made with Prosecco, which you can also use, but it won’t be pink, so there!

1 cup fresh peach puree
2 tablespoons fresh lemon juice
3 tablespoons fresh orange juice
1 cup small ice cubes
1 bottle dry pink champagne, chilled (750 ml)

In a blender, combine fresh peach puree, lemon and orange juice, ice, and champagne and blend till frothy. Pour into 8 chilled champagne flutes and serve. Don't drink them all yourself, that would be silly!