During my parents’ last visit to New York City, we decided to be ladies (and gentleman) who brunch and settled into a French restaurant on the upper west side called Nice Matin. Listed on the menu beneath the tired brunch-cocktail contenders (the mimosa and bloody Mary) was a breath of fresh air—a bellini. Similar to a mimosa in that the base alcohol is usually Prosecco or Champagne, bellinis swap the traditional orange juice out for fresh peach purée or peach nectar. The end result is a refreshing, slightly sweet cocktail that’s Sunday's perfect excuse for drinking in the afternoon. Make your own traditional bellini, or try our twist with pear and cranberry juice. In fact, it was such a hit at brunch, that a few days later I opened my refrigerator only to find that my father had filled any available nook and cranny with a bottle of Champagne and also managed to cram a two-gallon bottle of peach nectar into the bottom shelf. Clearly, it’s going to be bellinis at brunch well into spring.
January 29, 2010
Bellini When I Tell You...Posted by Natalie Neusch
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