Rossini

Photo: Murray Hall • Food Styling: Pearl Jones. Photo: Murray Hall • Food Styling: Pearl Jones

A luscious take on the bellini , the Rossini swaps in strawberries for the latter drink’s white peaches, and prosecco for champagne. Serve this versatile cocktail in place of mimosas at brunch, as an aperitif, or with dessert.

Featured in the October 2012 issue.

Yield: Makes 4–6 cocktails Time: 10 minutes

• ½ lb. fresh strawberries
• One 750-ml bottle prosecco, chilled

Instructions

1. Set aside a few strawberries for garnish, then hull the rest. Transfer the hulled strawberries to a blender and process until smooth. (You should have about 1 cup of purée.)
2. To serve, add 2 tablespoons of the strawberry purée to a chilled champagne or coupe class. Top with the prosecco, stir to combine if desired, and garnish with a reserved strawberry. Repeat with the remaining purée, prosecco, and strawberries.