My new BFFs, Melissa Marsden and Susie Murray, planned the most amazing event today.
It was perfect from start to finish – and these October hued Bellinis made the first impression at cocktail hour a major stand out.
I can’t stop dreaming about them.
They are the PERFECT cocktail.
Melissa researched away, until she found the original recipe for Peach Bellinis from Harry’s Bar in the Hotel Cipriani in Venice.
Did you know, supposedly they served them first?
Harry’s Bar Bellinis
Serves 4
2 medium white peaches peeled, pitted and chopped
(Can use frozen as an option if out of season)
4 raspberries
Sugar to taste, optional
1 bottle (750 ml) Italian Prosecco, chilled
Place peaches in a food processor or blender and puree until smooth.
Pour out, reserve to the side.
Repeat with raspberries in food processor or blender.
Add sugar to desired sweetness.
Evenly divide raspberry puree in bottom of champagne flutes, and top with peach puree, followed by Prosecco.
Stir gently, do not shake.
Garnish with peach slice.
Sip, savor – and pucker those lips with delight at the instant transportation to glorious Piazza San Marco.
As Melissa said tonight:
A bit of Italy in a glass….
Ciao!
The Rockford Garden Club members and their guests are abuzz about Debi’s presentation/demonstration at our luncheon! Creative and colorful table-top decor… and the truly stunning fireplace mantle holiday arrangement. Thanks for inspiring us, Debi!
Boy what I would do for one of your Garden Club Bellinis right now…
Hope you are well – and hope to see you soon.
Debi