Bellini

With harvest time in full swing, Felicia will dedicate her next few columns to cocktails one can make with local ingredients. Felicia likes to think of herself as a locavore, a person who buys her fruits, vegetables and other items from farmers near her home.

Today’s choice of beverage fruits: peaches and blueberries. Unable to make it to the Farmer’s Market this week, Felicia bought her peaches at Brownies produce stand on Route 96 near Perry City Road. Brownies has amazing fresh-picked corn and a variety of other local or almost local produce. One bite of a peach, and Felicia had an obscene amount of juice running down her chin. Felicia found equally juicy (though not as messy) large, plump blueberries at Grisamore Farms in Locke.

After eating a few peaches and most of the blueberries, Felicia turned herself to the task at hand: the Bellini. The Bellini was created in the 1940’s in Venice, Italy and traditionally uses white peaches. The peaches (white or yellow) can be whirled up in a food processor with the skins on, and Felicia recommends trying one of the many local sparkling wines available in our region. The blueberries can be pureed with the peaches, or added as a garnish. This Bellini makes a lovely addition to brunch, or can be served before dinner during cocktail hour.

Felicia Bellini

1 ounce peach puree
3 ounces sparkling wine
Blueberries

Pour peach puree into champagne glass. Slowly add champagne. Garnish with blueberries.