You may be interested in:
You may be interested in:
Maybe it will You:
Bellini-
peach Prosseco cocktail.
July 20, 2020
Bellini is a cocktail that was created between 1934 and 1948 in Venice, in a bar called "Harry's Bar". It owes its name to the Venetian painter Giovanni Bellini. Legend has it that the owner of Harry's Bar, Giuseppe Cipriani, transmitted the name of the cocktail delighted with the color of the coat of one of the characters in the image of Bellini. Originally this cocktail done it is made with a puree of fresh white peaches, a little raspberry or cherry juice - to give a pinkish tinge, similar to the garments in the picture - and prosecco (Italian wine sparkling). White peaches are not easy to get, so they are replaced with various types of peaches, and even nectarines.
There are two schools. One says not to peel the peaches, the other says that they must be peeled, because then the cocktail is tastier - more delicate and no pieces of skin.
Decide for yourself whether you prefer the faster or velvety version.
How to peel fresh peaches?
You can simply peel the peaches with a peeling knife or vegetable peeler, but you will lose some of the peach juice and flesh this way, or .... treat them like a tomato and blanch before choosing - more on this in the recipe in the box.
Remember!
Sparkling wine before serving should be chilled, however should not be spent in refrigerator for more than 2 to 3 hours.
A little cheat sheet on the labels on bottles of sparkling wines:
brut nature (very dry)
extra brut
brut - This is a typical item intended for an aperitif or to be combined with food. Usually it is slightly dry, which suits people of Fr. different taste preferences.
extra dry, extra sec, extra seco
dry, sec, seco - this is the semi-sweet version. IN in the case of still wine, it means dry, but on a bottle of champagne it will indicate wine with clear sweetness.
demi sec, semi seco
doux, sweet, dulce (sweet wine)
Remember to always serve food when serving alcoholic cocktails. Perfect for this tapas. Not only is food a great companion for alcohol, it also plays a role primary role in its absorption.
Bellini cocktail
INGREDIENTS:
1 glass (approx. 100 g) fresh puree peaches;
120 to 180 ml chilled prosecco or other sparkling wine;
peach slices for decoration.
optional:
half teaspoons puree with raspberries (sawn by sieve to not was pips) or cherry juice.
PREPARATION:
Place the glasses in which you plan to serve the cocktail (preferably with champagne or cocktail) let them cool down in the fridge, and you start preparing a cocktail.
PICKING PEACHES:
If you want peaches scald and peel it, proceed as follows:
On opposite end than "petiole" peach, cut a shallow "X" (about 2 cm in size) i depth such that cut the skin.
Then dip the fruit in boiling water for about 20 seconds.
After this time, remove the peaches with a slotted spoon or tongs.
If it was a tomato, I would recommend quenching it in ice-cold water, but we will mix this peach into a mush so it does not have to be firm.
Peel off the skin, starting with "x". It falls off right away. Discard the peel.
PREPARING PUREE:
Cut the peach in half, remove the pit. To make purée. use blender or, if the fruit is very ripe, rub peaches through a strainer.
PREPARING THE COCKTAIL:
Put 1.5 tbsp in each glass peach puree and 2-3 drops of raspberry puree or cherry juice.
Pour in the prosecco slowly.
Decorate each glass with a plaster peach.
Mussels in white wine and tomatoes.
You may be interested in:
