The first time I had a Bellini I was in the southern Italian coastal town of Brindisi, on the edge of the Adriatic. My ferry to Greece was leaving in the afternoon and with a few hours to while away, it was fitting to lounge at an outdoor cafe with a few (ahem) Bellinis. Whether it was the late spring heat or my empty stomach, the Prosecco went to straight to my head and made for an entertaining ferry ride. But I do remember how perfectly frothy and sweet the drink was, without being heavy or syrupy. Our Fresh Peach Bellini is reminiscent of that first drink, but with a twist.
You won't find this twist in the states or aboard - a sprinkle of cinnamon. Eddie was experimenting with some new fruit and spice combos and added some cinnamon sugar to grilled peaches. The cinnamon brought out the sweet notes in the peaches even more. I said something like, "oh, I could just drink this," and voila, our Fresh Peach Bellini with Cinnamon was born.
The cocktail itself is prepared with fresh pureed peaches. Eddie used peaches that were just a touch overripe, the kind that indents deeply when pressed. Prosecco is ideal, but any sparkling wine will do. Grate the cinnamon right before serving.
Suggestions and Alternatives
- You can easily make this into a mocktail by using club soda or seltzer water instead of Prosecco.
- If your peaches are very sweet, you can add cinnamon sugar, instead of just cinnamon to the cocktail.
- The cocktail pairs well with our Panzanella Salad or try it with this gorgeous Beet Ravioli with Poppy Seed Sauce.
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Peach Bellini with Cinnamon
- 4 whole peaches ripe
- 1 bottle Prosecco quality
- 1/2 teaspoon cinnamon quality
- 1/2 teaspoon agave quality
- 1 cup ice
- In a blender add four fresh, ripe Georgia Peaches, peeled & seeded.
- Add one cup ice.
- Add agave.
- Add cinnamon.
- Blend on high for two minutes and serve in a chilled glass.
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