A Tipsy Mom Is a Happy Mom: Mother's Day Bellini Bar

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Photo by ReeseCLloyd
Get that special mama in your life nice and toasted for Mother's Day.
If you're skipping the restaurant rush and looking for a way to jazz up your annual Mother's Day Brunch, look no further. Two words. Bellini Bar. I know my mama would appreciate the morning buzz more than she would my not-so-famous quiche Lorraine (by the way, when did quiche become the official Mother's Day food?). Nothing says "I love you" like some bubbly. You can thank me later.

Here are a few tips to make getting your mom drunk before noon totally appropriate:

Step 1: The Goods -- Strawberry, White Peach and Raspberry Bellinis

You'll need

  • A few bottles of Prosecco (or other sparkling wine)*
  • 4 fresh white peaches or 1 16-oz bag frozen peaches, thawed
  • 2 pints fresh raspberries or 1 16-oz bag frozen raspberries or mixed berries, thawed
  • 16 oz fresh strawberries or frozen strawberries, thawed
  • 1 orange, zested
  • 1-2 lemons, peeled for garnish
  • Sugar
  • Water
    *For a nonalcoholic version, try sparkling water or apple cider

    To make the purees:

    Make a simple syrup by combining 2 cups sugar with 1 cup water in a saucepan over medium heat until sugar dissolves.

    For strawberry and raspberry purees, blend the fruits* separately with 1/3 cup simple syrup until smooth, adding up to 1/3 cup water to thin if needed. Press through fine strainer to remove seeds. Chill until ready for use.
    *If using fresh fruit, save some for garnish.

    For peach puree, blend peaches and orange zest with 1/3 cup simple syrup until smooth, adding up to 1/3 cup water to thin if needed. Chill until ready for use.

    Step 2: The Setup

    You'll need

  • Fancy or rustic tray
  • Vintage milk bottles or jars
  • Champagne flutes
  • Twine, tags and markers to label flavors
  • Bowls or teacups for garnishes

    Pour fruit purees into old milk bottles or glass jars and use twine, tags and markers to label accordingly.

    Place chilled labeled jars and bowls filled with fresh fruit and lemon peel for garnish on a tray. Set out chilled Prosecco and champagne flutes.

    Feel free to decorate with flowers, candles, doilies or any other special touches.

    Step 3: The Pour

    Pour about an ounce of the fruit puree into champagne flute before slowly filling with sparkling wine (key word: slowly).

    Garnish and enjoy.



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    1 comments
    Urban Swank
    Urban Swank

    I love this idea, but my mom goes for the hard stuff! :-)

    We have seen this concept at a few restaurants in Miami (South Beach); where you choose your juice or liqueur, like Fragoli (Strawberry Liqueur). They even do it for mimosas. Wonder if any restaurants do it here in Houston?

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