cocktails are adorable! they simply always look pretty 🙂
high on the cute and wonderful scale for me is the blue moon
i mean what could look nicer than something purple with a glowing frozen raspberry inside? the cocktail itself is an acquired taste, as it is very floral hence perfumey in aroma … and i know quite a few people who don’t like that in a drink at all. ah, well, i do! there are many different recipes, but for me the following works best:
2 parts gin (i used bombay), 1 part dry vermouth (i used dolin), 0.5 parts violet liqueur and a dash of orange bitters … all shaken together with ice and then poured/strained into a martini glass over a frozen raspberry. should you want it less floral then use less violet liqueur as recipes differ from a dash or a teaspoon … i like the colour to be deep purple and the perfumed character, that is why i used quite a lot!
there are several brands of violet liqueur but i usually use the following, manufactured by a small german company (who do other liqueurs and bitters as well) called the bitter truth. usually you can find it in online speciality shops (or amazon):
staying on the cocktail topic – a wonderful start to a dinner is a bellini as an aperitif! especially now when peaches are in season (as you need succulent fresh peaches!!!):
i really prefer white-fleshed peaches and of those flat peaches, as i find their flavour richer than regular yellow-fleshed peaches. but the yellow ones work as well!
for one bellini, peel a peach, destone it and puree it in a multimix. add a dash of lime juice (so it will not oxidise quickly and turn a bit brownish – the change in colour does not affect the taste though) and stir it in. i add a teaspoon of peach liqueur as well (but you don’t have to) to the mix. put in a cocktail glass and chill for about half an hour in the fridge so the peach purree gets really cold (cover with clingfilm while in the fridge). then pour chilled champagne or cremant or prosecco (always a dry variety) to the puree to fill the martini glass and gently stir it in with a spoon (gentle gentle or else the drink will go flat). after having a bellini, dinner can start!
as a variation, you could do a frozen bellini as well, if you cut the peeled peach in cubes and then freeze the cubes before pureeing them. that way you can use the puree straight away (don’t forget to add the lime and possibly peach liqueur!).
by now i might sound like a right lush, but actually i don’t live on cocktails 🙂