Fellini

fellini-72

Mimosas and Bellinis are fine choices for brunch time imbibing, but for a zippy change, try this fresh combination with Prosecco, lime and ginger.

Prosecco is a dry Italian sparkling wine, the original ingredient in the Bellini (made with peach puree). Prosecco is gaining popularity in the United States, and with good reason: It is delightful, crisp, low in alcohol – perfect for summer! And it’s affordable – a good wine merchant or supermarket may stock several bottles in the $12-15 range.

Ingredients:
Ginger juice
Crystallized ginger
Superfine sugar
Limes
Chilled Prosecco

Tools:
Sparkling wine glasses
Juicer
Your favorite knife and cutting board
A shallow dish

Steps:
Juice some fresh ginger root (put it through an electric juicer or grate it and press the gratings through some cheesecloth or a fine-meshed garlic press) or purchase bottled juice.

Chop some crystallized ginger, grind it together with an equal amount of sugar in a food processor (a couple tablespoons of each should be enough for 6 to 10 drinks, depending on the glass shape* you use), then spread it out in a shallow dish.

Juice some fresh limes, then sweeten the juice to taste (superfine sugar works best, but you could try another sweetener). Each lime will yield an ounce or two of juice.

Fresh juice is a must for quality cocktails. If you don’t have a juicer, a stainless steel or glass reamer is a great purchase, and not too expensive.

Run a lime wedge around the rim of each glass, keeping the glass upside down so the juice doesn’t run down the sides, then dip the glass into the ginger sugar. If your crystallized ginger is too fresh, it might not stick. You can pour a little simple syrup into a shallow dish, and dip the glasses into that instead of using the lime wedges.

For each drink, combine a half ounce (about a tablespoon) of the sweetened lime juice with a 1/4 teaspoon of the ginger juice*. Use a measuring cup or a glass and mix together the total amount for all the drinks you’ll be making.

Pour a half ounce or so of the lime-ginger juice into each glass. Then SLOWLY pour in Prosecco to not quite fill the glass.

*Small champagne glasses from the mid-20th century, like the one pictured, are lovely. But they hold less volume than the more common flute shape. If you use flutes, you won’t need as much ginger sugar for the rims, but you’ll need more of the lime-ginger juice for each glass – about an ounce.

Featured in Bohemian hellhole magazine | Summer 2008

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