Bellini

BELLINI

sorry about the foam part, I have an excuse explanation for that

A little while back I had my opened bottle of Prosecco at my disposal. In addition, I've always wanted to make a Bellini cocktail. An Italian classic, one might say. Rather simple (according to the recipe) to make, but practice was something...different.

• 5 cl peach pyrée
• sparkling wine (traditionally, Prosecco is used)

First put the pyrée in the glass and then gently pour in the wine. I had difficulties with the massive amount of foaming that occurred. Given, the sugar makes sparkling wine foam but this went totally berserk. I had difficulties (or lack of skill) getting a gentle pour and without my gentle pour that Bellini went cray-zayh! But after struggling I finally got it...somewhat right.

I finally gave this drink a gentle stir and set it aside for this picture. I must say though, this cocktail is not as good as I thought it would be. Somehow it tasted...stuffy. The berry cocktail before was totally more refreshing than this one.