The bellini is one classy cocktail. The simple mix of prosecco and peach puree has been around for a while, originating sometime between 1934 and 1948 at the historic Harry's Bar in Venice. The bellini is named for 15th Century Venetian painter Giovanni Bellini, who painted a saint wearing a toga the color of this cocktail.
Monica Bhide, author of Modern Spice trades the traditional peach puree for guava and ginger juices in her Indian spin on this Italian classic. Spicy ginger is the perfect counterpoint to the sweet and aromatic guava in this recipe. Add some sparking wine or champagne and you have a refreshingly exotic summer cocktail.
Win 'Modern Spice'
As always with our Cook the Book feature, we have five (5) copies of Modern Spice to give away this week.
- 2 tablespoons pink guava puree
- 1 teaspoon ginger juice (see Note)
- 4 to 6 ounces chilled Champagne or dry sparking wine
- Fresh cold raspberries for garnish
Gently mix the puree and ginger juice in a Champagne flute. Slowly add the Champagne. Stir gently. Garnish with raspberries and serve.
Note: To make ginger juice, grate fresh ginger using a cheese grater, then use your fingers to squeeze the juice from the pulp. Discard the grated ginger pulp.