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 Message 2633 of 20656 in Recipe Exchange
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Subject: Re: Bellini Classico and how to make a good swirl
From: Dom Costa
Posted: Sat Jul 29. 2000, 10:54 UTC
Followup to: "Bellini Classico and how to make a good swirl"  by debra  (Fri Jul 28. 2000, 15:45 UTC)
> I had a great Bellini classico at the Macaroni Grill in Arkansas. 
> It's presentation was absolutely beautiful. It had peach nector, 
> peach schnapps, rum, white wine and champagne and was served in a 
> very tall fluted champagne glass with a very fine raspberry syrup 
> ribbon swirl running along the outside of the mixture from the bottom 
> to the top of the glass. What I want to know is how to recreate this 
> swirl.


What you had in Arkansas is far from what I would call a "Classic Bellini", 
this drink sounds good but it has nothing to do with the real stuff simple as 
it is :
"Bellini" (recipe from the Harry's Bar in Venice where the drink was created )
1oz fresh white peach puree and 4oz "prosecco" (italian sparking wine, which 
can be substituted with a sparkling wine or champagne), that's it! very simple 
and very easy to make. By the way, I'd suggest the folks from Macaroni Grill 
to change the name of the drink, and call it something like .."The other 
Bellini", or "Nuovo Bellini"... etc....
Cheers from the Italian Riviera


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