Recently we celebrated our 25th wedding anniversary (yes, you’re right I really am far too young to have been married so long, thank you ). We debated for ages over what to do to celebrate, and eventually decided on a small garden party, on a grand scale, on as small a budget as we could manage.
For the cocktail reception to greet our guests we decided three cocktails plus soft drinks – and we wanted them to reflect something about *us*.
The first obvious choice was the Peach Bellini – Venice holds a special place in our hearts as a family, and this classic was born in Harry’s Bar at the height of the Hollywood Glamour era that I love.
It’s a simple recipe, but you do need the right ingredients, and ripe white peaches aren’t so easy to come by in Blighty as they are in Italy.
Ingredients:
- 2 ripe peaches, peeled, halved and stone removed. You can use tinned peaches in natural juice, but if you can’t get them fresh I think the closest replacement (and the one we used) was Funkin White Peach
- chilled champagne or sparkling wine – we used Prosecco
- chilled glasses
Recipe:
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If you’re using fresh peaches, then blend/purée until totally smooth (this can be done well in advance and kept in the fridge). If you have the Funkin pouches, you can skip this bit!
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Spoon peach into the chilled glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne.
- Serve immediately
This was a nice easy one for the serving staff – they simply had a bowl of peach puree and the bottles of Prosecco, and made them individually as each guest requested.
Traditionally served in a champagne flute, but we went ‘generous’ and had some fun with Pina Colada glasses, courtesy of Rinkit.
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