The Art of Food: cocktail

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Celebrate the weekend: Bella's Apricot Bellini

Bella's Apricot Bellini

Celebrate the start of this spring weekend {and brunch!} with this luscious cocktail.

1- 750ml bottle prosecco, chilled

5 each of Bella Cucina Organic Apricots in Syrup

1 teaspoon fresh lemon juice

1 Tablespoon syrup from apricots

To make the bellini, place the pitted apricot halves along with the syrup and juice into a blender. Puree the apricots until smooth. Use more of the syrup to adjust for sweetness and consistency. Pass the puree through a sieve.
Put two tablespoons of the apricot puree in the bottom of
chilled glasses.

Top off with ice cold prosecco.

Salute!

1. Apricot Bellini {image via Serious Eats}

Plum Mint Fizz

Plum Mint Fizz

4 Preserved Plums, reserve one for garnish
1 Tablespoon syrup from plums

2 wedges Preserved lemon

3 lemon leaves

1/2 cup Gin or vodka

2 cups soda water

ice

In a medium saucepan add the syrup and 1 preserved lemon wedge. Cook over medium heat just until boiling. Turn off of the heat and add the mint stems. Allow the syrup to steep for 30 minutes. the syrup directly into a blender. Add the plums and puree until smooth. Strain the puree, then pour into a pitcher and refrigerate until chilled. When ready to serve, add the gin and one cup soda water and mix until well-blended. Fill glasses with crushed ice, add a slice of the remaining preserved lemon and plum. Pour the chilled mixture into the glasses. Top off with more soda water.
Garnish with mint leaves.

Buon Natale

Merry, Merry Christmas to all of you.
I wish you and your families a beautiful, joyful, delicious day.

Here is a festive Christmas cocktail to celebrate the day:

POMEGRANATE PROSECCO APERTIVO

1/4 cup pomegranate seeds
1 bottle Italian Prosecco Sparkling Wine
4 teaspoons rose syrup or rose flower water
Fresh mint

In a champagne flute or glass, add 1 teaspoon rose elixir or rose flower water and 1 Tablespoon pomegranate seeds. Pour in about 8 oz. chilled prosecco. Garnish with fresh mint sprigs.