Effervescent, peach, brioche
A summer brunch or a warm afternoon during peach season calls for a Bellini. Serve with small bites, like crostini, nuts, and olive oil crackers.
Interpretations of Venice’s signature cocktail abound—some call for peach pulp, others for strained juice. The original drink from Harry’s Bar clearly made use of two regional specialties that are crucial: white peaches (not yellow) and Prosecco (not Champagne). In summer, few things are lovelier than this pale-pink cooler, preferably served along a canal to long-legged women in stilettos. Legend has it that this drink was inspired by the renaissance garb of a saint depicted in a painting by Giovanni Bellini, making this ethereal concoction ideal for the Venice Biennale, where it is always served. Because the white peaches we find in the United States aren’t quite sweet enough, we add a dash of peach liqueur.
3 ounces (90 ml) Prosecco
¼ ounce (7 ml) peach liqueur (Mathilde)
1 ounce of cold, fresh white peach juice (see note)
Pour peach juice and liqueur into a chilled champagne flute, then add bubbles. Gently stir to blend.
Note: To make fresh peach juice, use a juicer, or purée 2 peeled ripe white peaches in a blender, then layer a fine mesh strainer with a double layer of cheesecloth and let it drain over a bowl. Chill before using.