Ah New Years. If you’re like we are, you probably stayed up late last night recreating one of your favorite meals from the year (for us, it was Danish style hot dogs) and drinking champagne. Party animals, that’s us. However, because we do stay up late (hey, midnight is late!), the next day is always brunch — meaning an opportunity for a cocktail. This year, it’s Bellini time.

Why yes, you take some of the champagne from the night before — unless you don’t have any left, then we need to party with you next year — and add some peach puree to it. Bingo bango and you’re done!

If we’re being pedantic, you should use Prosecco (as this is an Italian cocktail) and if you can find them use some white Italian peaches.

As we’re heathen Californians, we used California sparkling wine and California peaches — canned. The thing about peaches is, if they’re in season, eat those bad boys fresh. They’re amazing that way and deserve your attention. Sadly, the fresh peach season just isn’t that long, so go for canned (which were picked when ripe, then preserved).

Then, it’s a matter of blending those up to a smooth puree, passing them through a strainer and using it. Instant homemade peach puree!

Though, as any old Bellini won’t do, we had to upgrade it (slightly). What I’m not saying is that the traditional needed any help — it’s great as it is. What I’m saying is, we’re looking to tweak and make it our own.

The one thing that I figured the standard edition was missing was more booze. Because booze. As we’re working with peaches and champagne here, we added in a splash of peach brandy and a hint of orange liqueur.

Adding the extra peach flavor brings out the real peachiness and the orange compliments the whole thing.

As it’s New Year’s Day, have some brunch, drink a Bellini and get your day, and year, going right.

Now, onto the Bellini!

 

January 1st, 2016 | by morgan