I’m so excited to share a special cocktail with you guys today!! You guys. Hold the phones because this is very likely my last post of 2016! I’m not going to guarantee that because if I have a few extra minutes to squeak something out for you, you know I’m going to. And you know that I love me a good wrap up post, so I might give you my favorites and your favorites of 2016 in posts next week . . . do you love how I’m already back pedaling? Lol!
So originally a bellini was a champagne cocktail that combined champagne with peach nectar. This is just like that, only I made mine with strawberry syrup. YUM! The strawberry syrup is really easy to make, and I love the idea of just setting it out in a pretty dressing container (pssst, I found mine for a $1 at GoodWill! You can see a better picture of it here) with a bottle of champagne and let people just have at it at a party. It takes very little effort.
So full disclosure, if you want this cocktail to be extra pretty, you are going to want to use a cheese cloth to strain the strawberry syrup so you remove every last fiber and seed. Or you can also pull out the strawberries once you get a nice syrup going, and skip the blending step. But! I’m a lazy baker, lazy chef, and even a lazy bartender, plus I like the extra strawberry punch. So I left the strawberries in, blended them up, strained them through a mesh strainer and then savored these cocktails. Seriously so yummy.
Happy Holidays, Merry Christmas, Happy New Years, Happy EVERYTHING, friends! I am beyond grateful for your support this year. You all made 2016 a year for the books, friends. From the very bottom of my heart, I thank you all so much for your support and making this year so amazing.
For TWO MORE AWESOME Bellini Recipes be sure to stop by Dorthy and Cathy’s places!
- 2 cups frozen strawberries
- 1 cup water
- 2 TBSPs granulated sugar
- chilled champagne I used a sparkling moscato
- fresh strawberries to garnish optional
- Combine the strawberries, water, and sugar in a medium saucepan over low heat. Bring to a boil. To make a clearer syrup, remove the strawberries, and allow the syrup to cool completely.
- Otherwise, break up the strawberries with a fork and allow the syrup to boil for about three minutes over low heat, stirring often. Transfer to a blender, blend, and strain through a mesh strainer. For a cleaner syrup, strain through a cheese cloth.
- Allow the syrup to cool completely. To do this faster, transfer to a mason jar, fill a large bowl with ice, and put the mason jar in the bowl with top open, rim above the ice.
- Pour a small amount of strawberry syrup (once cooled) in the bottom of a champagne flute and fill with champagne.