Autumn Bellini

Photo: Murray Hall • Food Styling: Jessie YuChen. Photo: Murray Hall • Food Styling: Jessie YuChen

Prosecco marries with richly spiced mulled cider and a splash of vodka in this seasonal take on the classic Bellini served at the now-closed Caffè Storico in New York City. While the original recipe called for a fig-flavored vodka such as Figenza, regular vodka works just as well in this fall cocktail. The mulled cider—a fragrant brew spiced with cardamom, star anise, clove, and nutmeg—lends the drink the tawny hue of an autumn leaf. The fresh apple flavor preserves the integrity of the Bellini name, which calls for orchard fruit, while the dash of vodka is a sly warning against venturing too far away into uncharted cocktail territory. Though it’s easy to love a Bellini, an Autumn Bellini could inspire an obsession.

Yield: 2 cocktails

Ingredients

For the mulled cider syrup:

• 1 cup apple cider
• ½ tsp. freshly grated nutmeg
• 4 whole cloves
• 2 green cardamom pods
• 2 cinnamon sticks
• 2 whole star anise

For the Bellini

• 1 oz. vodka
• 12 oz. chilled prosecco

Instructions

1. Make the mulled cider syrup: In a small pot, bring the cider to a boil over medium-high heat. Turn the heat to medium and cook, stirring occasionally, until the cider is reduced by half, about 2 minutes. Add the nutmeg, cloves, cardamom, cinnamon, and star anise, then remove from the heat and set aside to cool. Strain the syrup into an airtight container and refrigerate. (You should have about ½ cup of syrup.)
2. Make the cocktail: To a cocktail shaker filled halfway with ice, add the vodka and 2½ ounces of the mulled cider syrup. Shake until chilled, then strain into two champagne glasses, top each with prosecco, and serve.