Ingredients:
2 oz peach puree
1 tsp fresh lemon juice
1 oz peach schnapps
3 oz chilled, dry Champagne
1/2 cup crushed ice
Preparation:
Pour peach puree into chilled flute, add gently sparkling wine. Stir gently.
History:
A Bellini is a simple cocktail that originated in Italy. As many other cocktails, this one was invented in Harry's Bar in Venice as well. In 1948 Giuseppi Cipriani created the Bellini which was reportedly inspired by the 15th-century Venetian painter Giovanni Bellini. Giuseppi’s recipe took a long time tradition of marinating fresh peaches in wine to a new level. By mixing fresh white peach puree and champagne, Giuseppi had created a new sensation. Due to the drinks' popularity, Harry’s Bar soon offered the drink year round. An entrepreneurial fellow Frenchman made his fortune by setting up a business that ship fresh white peach purée to both Harry's Bars in Venice and New York.
Source:
Wikipedia
Bellini
Bloody Mary
Ingredients:
2 oz vodka
5 oz tomato juice
1/2 oz lemon juice
2-3 dashes Worcestershire sauce
1-2 dashes Tabasco sauce
1 pinc salt
1 pinc black pepper
Preparation:
Add dashes of Worcestershire Sauce, Tabasco , salt and pepper into highball glass, then pour all ingredients into highball with ice cubes. Stir gently. Garnish with Celery Salt and lemon wedge (optional).
History:
The origin of the Bloody Mary is somewhat disputed. One claim states that it was originally created by George Jessel around 1939. Lucius Beebe, in his gossip column "This New York" (New York Herald Tribune, December 2, 1939, page 9), printed what is believed to be the first reference to this drink, along with the original recipe: "George Jessel’s newest pick-me-up which is receiving attention from the town’s paragraphers is called a Bloody Mary: half tomato juice, half vodka
Source:
Wikipedia
