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Bellini

November 25, 2016

A glass of bubbles on a Friday afternoon really makes it feel like the weekend, don't you think? A little bit of celebration, congratulations on the week and 'here's to the weekend' kind of vibe.

 

Me, I can't go past Prosecco. The Italian variety of our sparkling white. I'm a little connected to it on an emotional level because the best Prosecco being produced in Australia currently is from North East Victoria, where I grew up. I didn't grow up on Prosecco, don't worry. I grew up skipping stones in the creek, camping on the mountain, cooling off in the river, exploring the trails and waterfalls.

 

Now, living on the Sunshine Coast, operating my own mobile caravan bar, it's nice to support the industry from my home town region and purchase wines from the King Valley. Look out for labels like Dal Zotto, Chrismont, Pizzini and, of course, Brown Brothers. 

 

How about we try a Prosecco cocktail? Have you ever had a Bellini?  It's the perfect drink for right now because stone fruits are in season!

 

Bellini

 

Puree 4 white peaches and then strain.

Add sugar syrup (one part syrup to four parts peach juice) and refrigerate until cold.

Pour a small amount of peach syrup into your flute glass then top up with Prosecco

Enjoy!

 

 

 

 

 

 

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