Recipes Sour Cherry-Yuzu Bellinis Be the first to rate & review! Jean-Georges Vongerichten served this effervescent sour-cherry cocktail for his guests at the pig roast. He added yuzu juice (from the bumpy-skinned Japanese citrus fruit) for a citrus kick; a mix of tangerine and lime juices nearly matches yuzu's flavor. More Champagne Cocktails By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on April 19, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Active Time: 20 mins Total Time: 40 mins Yield: 10 drinks Ingredients 1/2 pound pitted fresh or frozen sour cherries (2 cups) 1/2 cup sugar 4 tablespoons fresh yuzu juice or 2 tablespoons each of fresh tangerine and lime juices One 750-milliliter bottle plus 2 cups chilled brut Champagne Ice Directions Puree the cherries in a food processor. Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice. Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Transfer to a small bowl and refrigerate until chilled, about 15 minutes. In a large pitcher, combine the sweetened cherry juice with the yuzu juice. Slowly pour in the Champagne. Serve the Bellinis over ice. Make Ahead The sweetened cherry–and–yuzu juice can be refrigerated for up to 2 days. Rate it Print