Bespoke Bellini
“As I mentioned in the recipe for the puree used here (see page 97), the Bellini format of puree and sparkling wine is ripe for switching up with seasonal fruit. The Bellini was invented at Harry’s Bar in Venice, which I was lucky enough to visit a few years ago and had a great time. Their peach puree is literally just muddled peaches with very little sugar, so drinks more like peach juice. I prefer the texture from a bit more sugar, and tend to leave the blend a little chunky so you get bursts of fruit flesh through the drink – that counts as one of your five a day, right?” - Cara Devine
SERVES 1
45ml Pear and chamomile puree (see below)
120ml dry sparkling wine (see Note)
cubed ice
dehydrated pear, to garnish (optional)
Pear and chamomile puree
500g pears
100ml honey, to taste (try to use a lighter-flavoured honey, or use half regular honey half sugar if you don’t want the honey flavour to take over)
100ml brewed chamomile tea
pinch salt
½ tsp ascorbic or citric acid (optional)
Method - Add the puree to a glass and slowly pour in the sparkling wine. Stir to combine. Add ice (traditionally this drink doesn’t have any, but sometimes I like to use a bigger glass and add some), then garnish with the pear, if using.
Non-alcoholic option - This works really well with a dry ginger ale instead of the sparkling wine, or just soda water (club soda) if you prefer something less sweet.
Note - You want a sparkling wine with quite high acid content, like a prosecco, otherwise you may need a small splash of lemon juice.
Group serve - This does fizz a lot as you are pouring the bubbles in, so if you are making a large quantity at once, mix it in a larger jug first and allow to settle before pouring into individual glasses.
Try instead - Switch this up seasonally. Some other combinations I’ve had good success with are strawberry and rosehip, honeydew melon and agave, or peach and lemon verbena.
Pear and chamomile puree
“At Bomba, the bar I managed for many years, one of the best-selling drinks is the ‘Bomba Bellini’. The original Bellini is made with peach puree and prosecco and is, of course, delicious, but they’ve taken that template and switched it up with more seasonal fruit purees, and often with another flavour layered in there as well. It’s a perfect example of the premise of this book: using seasonal and affordable ingredients to put a spin on your drinks. This recipe is one of my favourite versions of puree to use in the Bellini format.”
Prep - If you’re using fresh pears, wait until they are properly ripe or poach them lightly beforehand so they are soft enough to blend easily. Peel, core and chop them roughly. Otherwise, you can use tinned pears, but look for ones in juice rather than syrup (or replace the sugar in the recipe with syrup from the tin to taste; you won’t need much as the pear flesh will already be sweet). Brew the chamomile tea according to the packet instructions. You can use either loose leaf or a teabag, just remove it before blending. Warm the honey slightly so it is pourable.
Method - Add everything to the blender and blitz until smooth. The puree will be thicker than a syrup or a shrub but should still be pourable. You can add the tea in stages, if you like, to make sure you achieve the desired texture. Store in a sealed container in the fridge for a week, or in the freezer for up to 3 months.
Try instead - Peaches or apples fit easily into this recipe with the honey and chamomile, but we switch it up with all sorts of seasonal fruit and matching accent flavours throughout the year.
Pairs well with - Sparkling wine! But also vodka, London Dry or contemporary gin, lighter rum, blanco tequila, brandy and whiskies.
This is an edited extract from Behind the Home Bar by Cara Devine, published by Hardie Grant Books. Available in stores nationally from the 1st of July. NZD RRP $36.99. Photography by Gareth Sobey.
