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.