DIY Bellini Bar

Once upon a time (not that long ago, but I go for drama) in the city of gondolas, we waltzed into a world-famous establishment called, Harry's Bar.

While in Venice, having a Bellini (peach puree and Prosecco) at this place is practically required. 

We were in!

The verdict?

Sitting at a table, sipping a cocktail (or any libation) in this famous place was fun. It's Venice. It's Italy. How can it be bad?

It wasn't.

Of course, they could have dimmed the lights to improve the atmosphere, but that is just me.

The actual Bellini?

Over-priced, and nothing really special.

The take-away?

Finding a good Bellini is not easy, no matter the continent.

Creating your own Bellini bar, at home, using various fruit flavor purees, is simple and works out quite well. You do not have to use the standard recipe to have an excellent bellini.

DIY Bellini Bar:

A blender.

Chilled Champagne flutes.

Fruit puree (peach if you want to stick to tradition, raspberry, strawberry, blackberry-well, you get the idea).

Prosecco (you can use authentic champagne or any sparking wine you enjoy).

Into the flute pour:

2 oz. fruit puree

​4 oz. Prosecco (or other sparkling wine)

Enjoy!

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