Not to be forgotten is Jean-Georges Vongerichten. The Frenchman came up with this Champagne-based concoction, an elegant take on the classic bellini. Instead of peach nectar, Jean-Georges uses a combination of cherry puree and yuzu juice.
Don't worry if you can't get your hands on fresh yuzu; Vongerichten recommends a mixture of tangerine and lime juice instead. To look at the recipe, keep reading.
1/2 pound pitted fresh or frozen sour cherries (2 cups)
1/2 cup sugar
4 tablespoons fresh yuzu juice or 2 tablespoons each of fresh tangerine and lime juices
One 750-milliliter bottle plus 2 cups chilled brut Champagne
- Puree the cherries in a food processor. Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice.
- Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Transfer to a small bowl and refrigerate until chilled, about 15 minutes.
- In a large pitcher, combine the sweetened cherry juice with the yuzu juice. Slowly pour in the Champagne. Serve the Bellinis over ice.
Makes 10 drinks.
- Drinks, Cocktails