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. Slideshow:Sparkling Wine Cocktails
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.