KK in the Kitchen

Taste la dolce vita with a champagne cocktail straight from the shores of Lake Como with the peachy-perfetto Passalacqua Bellini. Originally concocted in 1948 at Harry’s Bar in Venice, the iconic Italian beverage was named for the famous composer Vincenzo Bellini, who wrote his two greatest operas, Norma and Sonnambula, while residing at Villa Passalacqua. Today, Passalacqua honors its legendary resident with this pink, sparkling ode to his lofty legacy. Check out the recipe below to recreate this aromatic aperitif and #LetsAllCheers!

• To make one bellini:
  • 2.5 oz white peach purée
  • 1 oz Vetz aperitivo
  • 1 oz champagne
  • Dash of apple cider vinegar
  • Dash of gin
  • Dash of caster sugar

Recipe:
1. Peel peaches, slice in half, and remove pits. Place the halved peaches in a food processor and blend until the purée is completely smooth.
2. Peach purée is best served chilled, so place it in the refrigerator for at least 30 minutes to cool.
3. Combine peach purée, Vetz, apple cider vinegar, gin, and caster sugar and pour into a champagne flute.
4. Slowly add champagne as it will start to bubble while up.
5. Gently stir with ice to remove a little peach pulp.
6. Top with a little more champagne and serve!