Classic Bellini Cocktail Food

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CLASSIC BELLINI COCKTAIL



Classic Bellini Cocktail image

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

2 fluid ounces peach juice
4 fluid ounces chilled sparkling wine
1 tablespoon raspberry juice

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

BELLINIS



Bellinis image

Provided by Giada De Laurentiis

Time 35m

Yield 12 servings

Number Of Ingredients 6

2 cups sugar
1 cup water
3 (16-ounce) bags frozen peaches, thawed
1 teaspoon grated orange peel
4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
Orange peel twists, for garnish

Steps:

  • Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
  • Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
  • For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
  • Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.

THE CLASSIC COGNAC COCKTAIL



The Classic Cognac Cocktail image

Provided by Food Network

Time 10m

Yield 1 serving

Number Of Ingredients 5

2 ounces Cognac
6 ounces freshly squeezed lemon juice
1/2 ounces freshly squeezed lime juice
Pinch superfine sugar, to taste
Serving suggestion: Garnish with an orange slice.

Steps:

  • Combine ingredients in a cocktail shaker full of ice and shake vigorously. Strain into a chilled cocktail glass over ice.

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