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 Message 4777 of 20656 in Recipe Exchange
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Subject: Re: Macaroni Grill Bellini
From: zyedgo
Posted: Wed Nov 21. 2001, 13:35 UTC
Followup to: "Re: Macaroni Grill Bellini"  by Kent Garber  (Wed Nov 21. 2001, 03:49 UTC)
Kent,

the Bellini was first created at Harry's bar in Venice,Italy. half an 
unskinned fresh peach,passed through a fruit press into a champagne flute and 
top withhh a sparkling, dry spumante,then stirred the served immediately,

I guess if you run a bar it's more convinent to use a substitute like peachh 
nectar or schnapps or frozen fruit than the fresh,I guess one place ran out of 
champagne one day a and figured what the hell just throw in some sangeria they 
won't know the difference.I had one woman order a frozen belinnni fromm me one 
time and I told her I didn't know how to freeze a champagne she said pleas try 
so I gave her a frzenn fuzzy navel sans oj, she thought it was wonerful.Just 
shows how recipies change by a bartender trying to please a customeer ,they 
think they got the real thing and they   pass it on then someeewheere down the 
line it gets slightly modified again until you have two compleetely different 
drinks being called the same thing. Sangeria in a Belenni!give me a break!

I suppose the one adds the grenedine to duplicate the color you get when you 
use a unskinned ,fresh peach. I can't imagine what it does to the flavor.

using fresh frozen fruit is a resonable substitute to me but nothing is as 
heavenlly as a fresh fruit one. I also like hawain bellines made with fresh 
pineapple.

Dennis

 


  


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