Message 991 of 39188 in General Discussion

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> > > I am in need of a recipe for a belini the problem is that i have 
> > > seen only two recipes for it and they don't quite match....
(...snip...)
This sort of depends on if you are wanting the "classic" (as in original) 
recipe for a Bellini, or a more modern varation. Myself, I usually prefer to 
stick with original recipes.
The original Bellini came from Harry's Bar in Venice Italy. And was made with 
pureed White Peaches, and Champagne. That's it. I've been told from a 
reputable source that there wasn't even any sweetener added to it. When all is 
said and done, a Bellini is essentially a "peach" mimosa.
The International Bartenders Association (IBA) 'approved' version of a 
Bellini is as follows:
Bellini
  7/10 Chilled Champagne
       (or sparkling wine)
  3/10 Peach Juice
Build into a Champagne flute. Pour peach juice first.
Personally, I think "Peach Juice" is a pour imitation for pureed peaches. My 
preference is to take a really good canned peach (California Snow Peaches if 
you can find them) and puree them with the juices they were canned in. Then 
add this to a cocktail flute and -very slowly- add some Italian Sparkling Wine 
(such as Asti Spumanti). It will fizz up -a lot-. If you are making several, 
you might even want to mix these up in a large pitcher first, then pour them 
into the individual glasses.
-Robert Hess
 www.DrinkBoy.com