Bellinis
Today I went to an Easter brunch, and the hosts were serving bellinis. It wasn’t the first time I had the drink – essentially a mimosa with fruit nectar, traditionally peach, instead of orange juice – but today it really hit the spot and seemed fitting for a spring brunch. It’s definitely a nice change of pace if mimosas seem too tired or predictable.
I’m never a fan of peach flavored stuff that’s not actually fresh peach – and I’m sure it’s just divine with fresh peach juice – but they were using a Goya peach nectar that was quite good and made an excellent drink. You can try other nectars, too… guava, apricot, pear, mango, or whatever you fancy. As always, avoid the misnamed extra-dry champagne, which is just too sweet.
Bellini
1/3 champagne flute filled with peach juice or peach nectar
2/3 flute topped with champagne or sparkling wine
