"Bridalini" Bellinis
You don't have to blow a hole in your 401K to serve up sophisticated drinks at your shower! You can be just as fancy as any uptown girl if you get creative. Learn how to mix up a batch of low cost Bellinis and take your party from dull to dazzling!
If you simply can't bear a party night without champagne, buy just enough to pour one flute per guest for a special moment's toast. Otherwise, what's a girl to do? Become a Mix Queen, that's what!
Diva Fun Fact: "The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, head bartender at Harry's Bar. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink "the Bellini."
Okay, it's time to mix away!
The "Official" Peach Bellini
INGREDIENTS
1 ounce of white peach puree
5 ounces chilled Prosecco (low cost, delicious Italian sparkling wine) 
DIRECTIONS
Pour well-chilled peach puree into a champagne flute and top it off with cold Prosecco. That's all there is to it!
Diva Tip: If you have an Olive Garden restaurant in your area, drop by for a frozen Peach Bellini (yep, they serve them there!) and ask the staff for pointers on whipping up your own.
If you're a purist, you'll appreciate knowing that real Bellini masters bow to the west when it comes to the ultimate in peach purees. They recommend ordering "White Peach Puree" from The Perfect Puree of Napa Valley, California. If you don't want to go that route, check out what's available at Trader Joe's and at other specialty stores in your area. Trader Joe's and your local wine merchant have plenty of Prosecco in stock, too!
Mix a Batch of Bellinis
INGREDIENTS
4 ripe white peaches, peeled and pitted
30 ounces chilled Prosecco
DIRECTIONS
Puree white peaches in a blender until velvety smooth. You can prep the peaches up to 48 hours in advance. Keep refrigerated. For extra cold Belinis, freeze the peach nectar. When ready to serve, place the frozen puree in a large pitcher and add cold Prosecco. Stir gently to mix and serve in chilled champagne glasses. Makes 6 servings.
Raspberry Bellinis
Courtesy of Dave Lieberman, the Dave Lieberman Show
INGREDIENTS
1/2 cup raspberries, rinsed
1 tablespoon sugar
1 (750-ml) bottle Champagne, Prosecco or other sparkling wine, chilled
DIRECTIONS
In a small shallow bowl, mash the raspberries with the sugar until sugar is dissolved and mixture is smooth. Pour about a tablespoon of puree into each of 4 Champagne flutes. Slowly fill each glass with Champagne orr Prosecco. Be careful because it fizzes up! Serve to guests immediately.
Apricot Bellinis -- the easiest yet!
INGREDIENTS
2 (15-oz) cans apricot halves, drained
2 (11.5-oz) cans apricot nectar
1/2 cup sugar
Crushed ice
1 (750-milliliter) bottle Prosecco (or Champagne)
Garnish with fresh mint sprigs (optional)
DIRECTIONS
Process one-half each of the first 3 ingredients in a blender until smooth. Add the remaining apricot halves, nectar, and sugar and blend until velvety. Serve apricot puree over crushed ice and Prosecco. Try the mint garnish if you want to make it snappier.
For an alcohol-free version, whip up a batch of Apricot Bellinis by substituting 2 (12-oz) cans ginger ale or lemon-lime soda in place of Prosecco or champagne. Recipe makes eight 1 cup servings.
Sexy Mocktail - The Virgin Strawberry Bellini
INGREDIENTS
6 ounces water
1/2 cup granulated sugar
1-1/2 ounces fresh lemon juice
3 ounces chilled sparkling apple cider
DIRECTIONS
In a medium sauce pan, bring 14 ounces of hulled fresh strawberries, 6 ounces of water and 1/2 cup of granulated sugar to a boil. Remove from heat and let cool, then stir in 1-1/2 ounces of fresh lemon juice.
Pour strawberry mixture into a blender or food processor and blend until smooth. Strain through a fine sieve.
Pour 1 ounce of the strawberry puree into 5 flutes. Top with 3 ounces of chilled sparkling apple cider.
Per David Slape of Manhattan's Del Posto. He uses a sparkling apple cider from Normandy. Tres bon! If the next flight to Normandy isn't on your itinerary, jet over to Trader Joe's or another specialty store in your area to see what's in stock.
Puttin' on the Ritz -- You Can't Go Wrong With the Classic Mimosa
INGREDIENTS
Three parts champagne or Prosecco
Two parts chilled orange juice
Grenadine and/or Cherries for garnish
DIRECTIONS
Add three parts champagne or Prosecco and two parts chilled orange juice.
Serve in champagne flutes. Add Grenadine and a cherry for extra color. This drink is yummy with strawberries and cream.
The Mimosa was reportedly invented at the Ritz Hotel in Paris around 1925!
Virgin Mimosas - Make a "Fauxmosa" by adding 7-UP or Sprite or similar lemon-lime fizz drink in place of champagne or Prosecco.
For more ideas on signature cocktails and other party beverages, view all the drinks on our recipes page, or check out The New "New" in Signature Cocktails.
