Not being a fan of orange juice, the Mimosa is out for me.  Most restaurants in the US offer that and perhaps a Poinsettia and I am sadly disappointed on a regular basis. If the restaurant in question has only a beer/wine license then you scratch any possibility of a French 75, and forget that Bloody Mary (although I’m not a vodka drinker so even that isn’t on my approved list of morning liquids). So, I was pleasantly surprised when I found a Bellini on the fabulous brunch menu today at Olivia.  This Bellini is an adaptation to be sure, yellow peach puree and Cava replaced the traditional white peach and Prosecco, however, it was delicious all the same.  Here’e the original recipe created in Venice at Harry’s Bar by famous bartender Guiseppe Cipriani, circa late 1930′s.

Bellini

2 oz White Peach puree (add a little lemon juice as needed for balance)

3.5 oz Prosecco

Pour the strained puree into a champagne flute, top with chilled prosecco.

So here it is, the first Blue Ruin post, and what more appropriate topic than gin, the original blue ruin. My colleague Adam Bryan, of eastside showroom fame, let me tipple a little Tru2 gin the other night.  And for that, I will be forever grateful.  This organic gin has a beautiful amber color reminiscent of Genever, but with a much richer orange hue. The color is strictly a manifestation of  the botanical makeup. Just stunning to behold.  The flavor profile is boldly citrus peel, which seems orange to me but it’s actually fresh lemon zest in the botanical compliment that accounts for this. And, of course, all the usual suspects show up in the mix as well.  I’ve decided that my life is no longer complete without Tru2 gin, and here’s a little cocktail I christened in it’s honor:

Tru Confessions

2 oz Tru2 gin

1/2 oz Orchard Apricot Liqueur

1/2 oz Benedictine

1 barspoon organic apricot preserves

shake and strain into chilled cocktail glass, garnish with an expressed orange peel, it you feel really fancy you just might set the peel alight