Suzi's Blog

Frozen Berry Bellini

Brian and I are working our way through Kim Haasarud’s wonderful 101 Champagne Cocktails. We’ve had good and great drinks so far, and then we had this one: superior in every sense. This is just an easy, delightful beverage. Champagne in a blender? Who has ever done that before? As the picture above shows, you get a little fizz with your buzz. The balance of this drink is very intriguing: the pineapple and berries simply merge with the sweetness of the syrup to create something that tastes great but that you can’t pinpoint. You can’t tell what berry, or that it is pineapple. It’s just good.

We’ve made this beverage both with and without the ice cubes that are suggested. You certainly more volume with the ice, Brian prefers to add just a couple of cubes. The resulting color and flavor are more intense. For a party, this is an interesting beverage choice. You can just scale it up, turn on the blender and you’re set to serve everyone!

Frozen Berry Bellini

Yield: drinks for 2

Ingredients:

  • ½ cup mixed berries [blackberries are excellent] plus more for garnish
  • 3 ounces champagne
  • 1 ounce simple syrup
  • 1 ounce pineapple juice

Preparation:

Combine all the ingredients in a blender. Process until smooth. Add 1 cup of ice cubes and process. Pour into small juice glasses and garnish with a few berries

Source: 101 Champagne Cocktails by Kim Haasarud.

Pear Royale: A Distinctively Delicious Champagne Cocktail

Brian and I are working our way through Kim Haasarud’s wonderful 101 Champagne Cocktails. We’ve learned that we like recipes with some sophistication: working with multiple ingredients you can introduce layers of flavor that absolutely confuse your tongue. And that confusion is a terrific characteristic for a cocktail. You tell yourself: I like this. And you immediately ask yourself: what is this.

By having multiple flavors, in little amounts, added to champagne you can truly create enchanting beverages. This cocktail, as with some others we have blogged, uses pear to introduce a pure fruit flavor. And some gin to provide a sting to the drink.

From Kim’s book we have also blogged the Oscar 78, another pear-flavored cocktail that is lovely. That recipe requires more effort than this one. This Pear Royale is a great ice breaker for parties. Yet it is easier to prepare. You can scale this recipe up and have a pitcher ready for your guests.

Or just for you.

Pear Royale

Yield: 1 drink

Ingredients:

  • Simple syrup for cocktail rim
  • 2 tablespoons superfine sugar, for cocktail rim
  • ½ ounce pear liqueur
  • ½ ounce gin
  • 4 ounces slight sweet sparkly wine
  • Pear slice for garnish

Preparation:

Wet the rim of a chilled champagne flute with simple syrup and dip into a plate of superfine sugar.

Combine the pear liqueur and gin a cocktail shaker with ice and shake vigorously. Add the sparkling wine and stir. Strain into the sugar-rimmed flute and garnish with appear slice.

Source: 101 Champagne Cocktails by Kim Haasarud.