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Easter Bellini
- Course: Cocktails
- Article Author: Mixologist Patricia Richards
- Servings: 1
Easter Bellini
Main Ingredient:
Prosecco
Ingredients:
-1/2 oz. Ricard Pastis
-1/2 oz. Massenez Crème de Peche Liqueur
-1 ½ oz. Perfect Puree, White Peach Puree www.perfectpuree.com
-5 oz. Prosecco (Italian sparkling wine)
Cooking Instructions:
First rinse a champagne flute with Ricard pastis and discard remainder into another flute for rinsing. In a bar mixing glass, add the remaining ingredients, pouring the Prosecco last. Fill mixing glass one third full of ice cubes, then gently stir with a bar spoon to combine ingredients. Using a Julep strainer, strain into Ricard-rinsed flute. Garnish. Serve.
Garnish: Top with a sprig of fresh tarragon
See Easter Bellini Recipe Video
Mixologist Patricia Richards Profile
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