Ginger Bellini
- SERVINGS: makes 1 drink
In the mid-1940s, the Bellini was available only when peaches were in season; nowadays, mixologists make the drink year-round using high-quality prepared peach puree. For an autumnal version of this brunch-menu mainstay, Dushan Zaric replaces the original’s raspberry liqueur with a ginger-infused peach cordial.
- 4 ounces chilled Prosecco
- 1 ounce white peach puree (see Note)
- 3/4 ounce Ginger-Peach Liqueur (see Note)
- In a pint glass, slowly stir the Prosecco into the peach puree. Drizzle in the Ginger-Peach Liqueur, then pour into a chilled flute.
Ginger-Peach Liqueur: In a small saucepan, combine 8 ounces crème de pêche with a thinly sliced 1-inch piece of fresh ginger. Bring to a boil, then remove from the heat; let cool slightly. Muddle the ginger into the crème de pêche and let cool for 30 minutes. Pour the infused liqueur through a very fine strainer into a jar and store at room temperature for up to 1 month. Makes about 7 ounces.
Les Vergers Boiron and the Perfect Purée of Napa Valley (perfectpuree.com) both make high-quality fruit purees, including white peach. They’re available online and at specialty food stores.
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