Posts tagged #milestones

Bellini Revisited

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.


Posted on December 20, 2010 and filed under Drinks.


Yes, I'm still alive. Apparently so is the website. I've taken a look around and dusted off some cobwebs. Still a bit of tidying and remodelling to be done, but patience... patience. After six months without a post, I'd be hard pressed to call myself a blogger anymore, but we'll see what becomes of this site and my haphazard approach to maintaining it. The one thing that seems to have kept this site in the public eye over the past years was an innocent little post revealing Milestone's Bellini Recipe. Somehow its the #1 search results for Milestones Bellini recipe on Google and a Yahoo Answers Best Answer. I almost feel bad for the waitress who gave the secret away. :) So I just wanted to thank all of you who have linked me and commented. Enjoy those Bellinis!

Posted on July 22, 2008 and filed under Blogging, Drinks.

Bellini Recipe

So one of my missions on my trip to Vancouver was to get Milestones' Bellini recipe. Kristyn, Christer and I did our Shabusen all-you-can eat sushi on Tuesday and then headed to the Milestones on Robson for Bellini Night. While their menu and web page claims "A cool blend of Lamb's white rum, peach liqueur and champagne, topped with sangria" we discovered that the "peach liqueur" is actually peach drink flavour crystals mixed with 7-Up. So, for those of you playing at home (as I will be this weekend having picked up my Lipton's peach crystals), the recipe is:

  • 9 parts 7-Up mixed with peach crystals (frozen beforehand)
  • 12 parts champagne
  • 4 parts white rum
  • "Sangria" topping (red wine, 7-Up, brandy, orange juice)

Milestones mix it all up in a slushy/slur-pee machine and slurp it out into a martini glass, then pour the sangria around the edge, and top with a plastic monkey (if available). The sangria goes slushy too, and brain- and stomach-freeze soon follow.

Posted on September 29, 2004 and filed under Drinks.