Ginger Pear Bellini

By Emma Laperruque | August 3, 2012


Photo: a_beyer

Traditionally, bellinis were prepared with champagne and pureed peaches. Today, they’re often made with any sparkling wine and any variety of fruits. Either way, a bellini is a bright, refreshing cocktail that all but screams summer in its delicate champagne flute. Here, the sweetness of pears combines with the sharpness of ginger to create a near-addictive twist on this increasingly popular drink. Add a splash of vodka and it will become all the more admired. (Or leave as is if you want to swap out the ol’ mimosa at brunch.)


Strawberry-Rhubarb Bellini Recipe

By Emma Haberman | April 13, 2012

Photo:  Emma Haberman

Photo: Emma Haberman

For many brunch eaters nationwide, myself included, Easter Sunday marked the first of many hours-long outdoor brunches that will define their spring weekends. In New York City, where personal outdoor space is scarce, springtime revelers squeeze onto rooftops, balconies and courtyards and bask in the warm rays of sunshine, bacon, and breakfast cocktails. Spring is a great time to branch out from the usual Bloody Mary’s and Mimosas and serve your guests something new.

Though rhubarb can grow year-round, it flourishes when warm weather returns, particularly in April or May. Rhubarb’s unique tart flavor is tasty on its own, but it’s especially delicious paired with sweet strawberries. This cocktail evokes the classic strawberry-rhubarb pie, but with a fizzy kick to start your weekend off right. Read More

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