经典贝利尼鸡尾酒
饮品10 分钟4 份简单关于此食谱
一款诞生于威尼斯哈里酒吧的经典意大利鸡尾酒，贝利尼是新鲜白桃泥和冷藏普罗塞克起泡酒的优雅而轻松的混合。丝滑、略带甜味，呈现美丽的淡粉红色，是终极庆祝饮品——非常适合早午餐、餐前酒时间或任何需要特别饮品的场合。这个家庭友好版本完美掌握了经典比例，每次都能调制出均衡、气泡充足的饮品。
步骤说明
- 1
Chill your Prosecco and champagne flutes in the refrigerator for at least 30 minutes before serving. A cold glass keeps the bubbles lively longer.
- 2
Peel the White Peach: score a small X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily. Pit and roughly chop the flesh.
- 3
Add the chopped peach flesh and Lemon Juice to a Blender. Blend on high until completely smooth, about 30–45 seconds. Taste the purée — if the peaches are not very sweet, stir in 1 teaspoon of Simple Syrup.
- 4
For the silkiest texture, press the purée through a Sieve using the back of a Wooden Spoon, discarding any fibrous bits.
- 5
Spoon about 2 tablespoons (30 ml) of peach purée into the bottom of each chilled flute. You want roughly a 1:3 ratio of purée to Prosecco.
- 6
Slowly pour the chilled Prosecco over the purée, tilting the glass slightly as you pour to preserve the bubbles and prevent overflow. Fill each flute about three-quarters full.
- 7
Give each glass a very gentle stir with a long cocktail spoon — just one or two turns — to incorporate the purée without deflating the bubbles. Serve immediately.
