Picture: Murray Corridor • Meals Styling: Pearl Jones. Picture: Murray Corridor • Meals Styling: Pearl Jones
A luscious tackle the bellini, the Rossini swaps in strawberries for the latter drink’s white peaches, and prosecco for champagne. Serve this versatile cocktail rather than mimosas at brunch, as an aperitif, or with dessert.
Featured within the October 2012 situation.
Yield: Makes 4–6 cocktails
Time: 10 minutes
- ½ lb. contemporary strawberries
- One 750-ml bottle prosecco, chilled
Directions
- Put aside a couple of strawberries for garnish, then hull the remainder. Switch the hulled strawberries to a blender and course of till easy. (You must have about 1 cup of purée.)
- To serve, add 2 tablespoons of the strawberry purée to a relaxing champagne or coupe class. High with the prosecco, stir to mix if desired, and garnish with a reserved strawberry. Repeat with the remaining purée, prosecco, and strawberries.
