Apricot ginger bellini

By Alexander Ferreira

5’ Prep time

0’ Cook time

5’ Total time

0 Calories

1 Serving

Summary

The bellini, created at the legendary harry’s bar in venice in 1945, is traditionally made with peach purée, but tinned apricots work well year-round. this spiced version comes from the cocktail menu at london's the counter.

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Step by Step

Step 1

Make an apricot purée by pouring the tin of Essential Apricot Halves in Fruit Juice (including the juice) into a blender and whizzing until smooth. Pour 40ml of the purée into a Champagne flute, add the Ginger Shot (store the rest in the fridge) and top up with Prosecco.