I've mentioned before here the particular oddity that my 2004 post on Milestone's Bellini recipe is hands-down the most popular post in the history of this blog and responsible for my only real presence in Google search results. Now without wanting to bite the hand that feeds me (ok, I don't actually get any ad or other revenue from this site at all), I'd like to just note that the Milestone's (and its Moxies/other chain bar/restauraunt ilk) version of the Bellini is quite far from the original Bellini. In 2005, I was not yet the cocktail
enthusiast snob that I am today, and as far as it goes the Milestones Bellini is still quite tasty, in an alcoholic peach Slurpee kinda way.
In the interests of balance (and to restore some of my karma among the cocktail blogger community), I would like to go on emphasize that the Milestone's Bellini should not be confused with a classic Bellini. One gets older and tastes change, and I'm nowadays far more partial to the Bellini in the spirit of the original created at Harry's Bar in Venice. It's a bit tough in Lapland to acquire fresh white peaches, so we have to settle for canned yellow peaches in their own juice (not in syrup). I also admit that I deviate from Harry's recipe in persisting with a blender instead of a cheese grater. Freeze the frozen peach puree, and then combine about 50-50 with Prosecco (Harry's is one puree to three Prosecco, but we like it a little thicker).
As you can see, this recipe is even simpler that Milestones and avoids the difficulty of procuring the alchemic ingredient of Lipton's peach crystals. One day, I'll find a source for white peaches here in Finland, but for now this is an easy, tasty and no-fuss Bellini. Not quite the original, but for my current tastes, not as sticky sweet as the Milestone's/Moxies bastardization (there, I said it). It's become quite a holiday tradition, as well.