Giuseppe Cipriani, founder of the famous Harry’s Bar in Venice, invented the Bellini roughly sixty years ago. Cipriani was inspired by the beautiful glow that seemed to emanate from  the paintings by Giovanni Bellini and decided to name his latest drink after the artist. The original cocktail was made with white peaches macerted in white wine and then puréed. It’s a delightful drink in summer and works best with firm ripe white-flesh peaches and chilled prosecco.

Remove the stones from three ripe peaches. Chop roughly and add to a blender with 30ml of peach liqueur or for a floral touch, 30ml of Saint Germain elderflower liqueur. Purée till smooth and velvety. Your peach nectar can be kept refrigerated for up to  four days.

Pour 50ml of the nectar into a champagne flute. Add more peach liqueur or Saint Germain if you’re feeling saucy.

Top with chilled prosecco and enjoy immediately!

For a lovely non-alcoholic version, substitute the prosecco for soda water and the liqueur for elderflower cordial. It’s sublime at the end of a hot day.

“The bitters are excellent for your liver, the gin is bad for you. They balance each other.”

-Orson Welles

My absolute favourite cocktail is the Negroni. It’s a hella-sexy mix of bitter and sweet, and is perfect all year round. Recipes on the internet vary, but in its most simple form, the Negroni is a mix of equal parts gin, sweet vermouth and bitter citrus. For the gin, I like to use whatever is handy, but I can recommend Hendricks Gin for a delicate hint of cucumber and rose. For the vermouth, I use Martini Rosso, but after reading about the different types of sweet vermouth, I’m thinking about experimenting. Unfortunately, Martini Rosso, is just about all my local bottle shop is willing to stock, so this will have to do for now. For the bitter citrus I like to use Aperol or Campari, really the difference between the two is alcohol percentage. I probably don’t need to say this, but when using orange peel, make sure you have washed the orange beforehand. Now, onto the fun part!

The Negroni

1 part Gin

1 part Sweet Vermouth

1 part Campari

1 dash Orange Bitters

Orange Peel

Fill a glass with ice. And when I say fill it with ice, girl, I mean fill it with ice. This drink thrives with lots of ice. Pour in the liquids and give it a really good stir. To finish the drink, take a small piece of orange peel and flambé over the glass. Rub the peel over the rim and then stir it into the drink. At first I found flambéing the orange a  little tricky (if not dangerous and daunting!) so have included a quick little video showing you this step.

And that’s it! Enjoy!

Last night my beau & I went to a Herradura Tequila Mixology Master-class held by a local chain of boutique liquor stores. I was terribly excited & a little bit nervous, as I’ve always heard nasty things about drinking tequila. My experiences in the past have been the usual lip, sip & suck kind so I was interested in learning more about tequila, its origin & how to serve it. Plus, we were promised food & drink!

A friendly & experienced bar tender by the name of Shay led the presentation & told us all about Herradura tequila, where it is from & how it is made. He also told us what to look for on the label of the bottle when buying tequila & the differences in taste & quality between brands. We tried three types of tequila, Herradura Anejo, Herradura Reposado & Herradura Silver. My favourite is the Silver! At the end of the night we were given a little bottle of el Jimador tequila to take home with us as well. Awesome! We also tasted a new cocktail, created by Shay. It is a variation of The Bramble, which was created by Dick Brandsell in the eighties. The original bramble is made with Gin, lemon, sugar & double crème de mure garnished with berries. I hope he doesn’t mind me sharing the recipe!

Photo by nerdling

Shay’s Herradura Bramble

• 45ml Herradura Silver Tequila
• 20ml fresh lemon juice
• 20ml simple syrup
• dash of Chambord liqueur

Pour the tequila, lemon juice & sugar syrup into a cocktail shaker half filled with ice. Shake Shake Shake! Serve in a glass filled with ice & top with a dash of Chambord. Enjoy responsibly, & hopefully with friends!

In this cocktail the bitter cherry notes found in the Herradura Silver tequila apparently marry very nicely with the modest addition of Chambord. I think its rather tasty & has sparked my new-found appreciation for tequila.

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