Hey, what’s up?  Have you missed me?  Well, I had to handle some business this week and that kept me out of the kitchen, but I am back at it now. And with this being the first week of Summer, this week’s cocktail was better suited to Saturday mornings than a Friday night. This cocktail holds a special place in my heart. The first time I had one was in Venice at Harry’s Bar, where the drink originated. And my girlfriend and I were thoroughly entranced by this delicious sipper. So much so, we bought one of those 6 packs of pre-mixed Bellinis available all over Venice. Well, while taking the train from Venice to Rome, I was clowning around with one of the bottles (and my girlfriend was taking pictures) and when the top opened, the contents (under pressure mind you) ended up all over me. You could say I was a sweet, sticky mess… and she thoroughly enjoyed laughing at my reaction, which I will admit must have been classic! So skip those dangerous pre-mixed bottles and make some yourself – just pit, puree and strain some white peaches, place some in a champagne flute, and top with prosecco. Swirl gently to combine and enjoy.  It is as simple as that… or you can enhance it with a mixture of peaches or nectarines, garnish with slices of fruit, etc. So here’s to a delicious Venetian original you can enjoy at home, Salute!

!To make the peach puree:
Pit and slice the peaches. There is no need to skin them as we will be straining the puree before use. Puree the sliced peaches in a blender with the lemon juice. The lemon juice keeps the puree from browning. Add the simple syrup to the step above if desired.

Strain with a fine mesh colander/strainer. Place in a recloseable container and chill in the refrigerator.

To make the bellini:
Add 2 oz of peach puree to a champagne flute. Gently add 1 oz prosecco and stir to combine. Add the remaining prosecco gently and stir gently to combine, but not flatten the drink. Garnish with a peach slice, if desired.

Enjoy!

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