A passion for food + fashion

Posts Tagged ‘bellini’

Let’s Drink to Mother’s Day

In Drink on May 11, 2012 at 12:12 pm

Flowers, spa treatments, breakfast in bed—it’s all good. But after the kids are in bed, what better way to celebrate Mother’s Day than with a well-deserved drink? One of my favorites is The Lulu (above)—a delicious muddle of basil and strawberries topped with Prosecco, St. Germain elderflower liqueur and Aperol, created by friend and celebrity caterer Lulu Powers.

Also in the fruity family is the beloved Pimms Cup cocktail. Grab some blueberries, strawberries, oranges and fresh mint at the farmers market in the morning and make a pitcher in the afternoon. These taste even better when enjoyed with friends.

For something that packs a little more punch, try a refreshing Vodka Rosemary Lemon Fizz. The nonalcoholic version of this sophisticated drink is equally delicious for moms-to-be. Just skip the vodka and add more club soda.

Or, if we can’t wait until the kids are in bed, why not start the day with my friend Laurie’s perfect Bloody Mary?

Another entry in the morning cocktail category, a favorite riff on the bellini: Peach Tarragon Bellini, a recipe I developed for Bon Appétit magazine. Or just skip the peaches and tarragon and go directly to champagne. Cheers!

Peach Tarragon Bellini

In Drink, Recipes on September 3, 2010 at 11:29 am

I’ve had a really good morning in the Twittersphere. Three men I respect greatly, Bruce Schoenfeld (wine editor of Travel & Leisure), Jason Wilson (spirits columnist at The Washington Post and author of forthcoming book Boozehound) and Los Angeles food blogger Tony C. (of SinoSoul) all tweeted about my Herbal Cocktails story in the current September Restaurant Issue issue of Bon Appetit! While the story is not up on the website, you can still grab a copy of the mag on newsstands—and believe me, you’ll want to. The issue is loaded with goodness from the country’s top restaurant including desserts to die for from Momofuku’s pastry chef, like Chocolate Malt Cake and the infamous and aptly named Crack Pie (it is that good, people). And here’s a little bonus not in the issue—the recipe I developed for the Peach Tarragon Bellini mentioned in the story. Cheers!

The Foodinista’s Peach Tarragon Bellini
The classic Bellini gets an herbal kick from fresh tarragon.

Makes 4-6

1/2 generous cup ripe peach slices, peeled
10-12 tarragon leaves
1 750 ml bottle Prosecco

Puree peaches and tarragon in blender. Add 1 ounce peach/tarragon purée to each flute. Top each with 4 ounces prosecco.