A Late Summer Bellini Bar

It’s the time of year when I realize that summer is fading into fall. And since I don’t like that one little bit, I quickly squelch the thought and make myself a summer drink!

Besides the impending doom of fall, then winter, late summer is such a perfect time. Time to celebrate a summer well spent, or a time to toast a new adventure. Personally, I’m starting a few classes this semester — returning to school is an adventure indeed.

Champagne (or Prosecco, in this case) just screams celebration. So come up with a reason to celebrate, invite people over, and make a Bellini Bar.

More of an idea than a recipe, this is something you can do before a party and guests can serve themselves drinks all night long.

A Bellini is traditionally as simple as peach purée stirred gently with chilled Prosecco (a type of dry sparkling wine). It’s very easy, however, to come up with a few variations to serve at your fabulous party. Here’s what I did:

Traditional Bellini (Peach)

2 very ripe peaches, pitted and peeled
Splash of Cointreau or other orange liquer
Finely chopped lime zest.

Combine ingredients in a food processor or blender until smooth.

So here’s the deal. There’s no need to use orange liqueur or lime zest. I just did because I wanted a little extra flavor. Dale DeGroff, in his invaluable book The Craft of the Cocktail, suggests using peach liqueur. This is also perfectly lovely.

Blackberry Bellini 

6 oz. ripe blackberries
Finely chopped lemon zest

Combine ingredients in a food processor or blender until smooth.

I don’t mind seeds, but if you do, you can press the mixture through a strainer.

Raspberry Bellini

6 oz. ripe raspberries
1/2 oz. fresh lime juice

Combine ingredients in a food processor or blender until smooth. Same with the Blackberry Bellini; if you don’t want seeds, use a strainer.

To assemble the drinks, guests should use about 1 1/2 oz. of purée of choice and top with Prosecco (a dry champagne will also work well). Stir gently to preserve the Prosecco’s effervescence.

Bottom line: don’t stress about the recipes. Use things you have on hand. Guests will love choosing their own flavor and the freshness of the fruit will do all the work for you. All you have to do is sit back and enjoy what’s left of summer.