How to make a Bellini - Peach And Cardamom
How to make a Bellini - Peach And Cardamom
An Exciting Exotic Twist
Cocktails can bring to mind travel and distant lands. Here is a spin on an iconic Italian Bellini cocktail by subtly evoking the far east with a hint of cardamom. Note that the bartender gently swirls within the Daisy B 3 Pint Pitcher, rather than shaking the mix, as he wants to retain the bubbles in the prosecco, and gently strain into a Daisy B Champagne Flute from William Yeoward Crystal . This particular twist on this timeless masterpiece is inspired by Agostino Perrone, an expert in mixing exquisitely balanced cocktails at the Connaught Bar, Mayfair.
Bellini Ingredients:
1 Cardamom Pod
½oz. (15ml) Peach Purée
5oz. (150ml) Prosecco
To Garnish: Thin Slices Of Peach
- Break open the cardamom pod and extract the seeds.
- Gently muddle the seeds with the peach purée in a mixing jug.
- Add ice from your ice bucket and pour prosecco.
- Gently swirl and strain into a cold Champagne flute.
- Garnish with the peach slices.
Featured Products:
Daisy B Champagne Flute from William Yeoward Crystal
Daisy B 3 Pint Pitcher from William Yeoward Crystal
Daisy B Ice Bucket from William Yeoward Crystal