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

At a brunch I went to yesterday, the host didn’t have any bubbly, so she made do with mock mimosas comprising dry white wine, sparkling water and orange juice. Not to be mistaken for the original, mind you, but they were refreshing nonetheless.

It started me thinking that wine spritzers have gotten a bad reputation from the mass marketing of the 1980s (the sickly soda-pop-like Bartles & James) and its connotations as a highschool girl’s gateway drink. But a well-made spritzer can be a good thing. I haven’t experimented in making them at home, so any suggestions are doubly welcome so I can prepare myself for warm weather refreshment, should spring and summer ever come.