I had taken two finger-bowls of Champagne, and the scene had changed before my eyes into something significant, elemental, and profound.
– F. Scott Fitzgerald
is sumptuous and decadent. I reckon this should be sipped while half listening to jazz playing in the background, a la Harry’s Bar, which incidentally is where Bellini originated from.
Apparently, the original cocktail was made from prosecco, which was a sparkling wine in Venice. Our recipe is made from champagne, for more indulgence.
3 medium ripe peaches, chopped coarsely.
1 cup peach schnapps
750 ml chilled champagne
10 sugar cubes
Preparation (all of 5 minutes)
1. In a food processor, blend the chopped peaches and schnapps until smooth.
2. Pour the peaches mix into a large pitcher or jug.
3. Add the champagne and give it a good stir.
4. Have 10 champagne flutes at the ready, each with a sugar cube.
5. Top it with the Bellini cocktail.