How to make an autumn Bellini

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Summer has come to an end. And although we unfortunately have to say goodbye to the long, sultry summer evenings, fortunately, that does not apply to your favorite cocktail. If you can’t quite let go of Italy yet, you can make a variation on the Bellini that doesn’t need summer sun. Because with some herbs, you can give this summery cocktail an autumnal twist.

Bellini in the autumn
The Bellini cocktail originally comes from Venice and is named after the famous artist Giovanni Bellini. The owner of Harry’s Bar in Venice made the summery cocktail for the first time, and it became an iconic hit. The mix of champagne and peach is pure summer. Peaches are typical summer fruit, but you can easily replace them with pears. And by adding a bit of cardamom, you turn it into a spicy cocktail that perfectly fits the cooler days by the fireplace.

Ingredients
For about 10 cocktails

– 1 bottle of champagne
– 4 ripe pears
– 200 grams of sugar
– 480 ml of water
– a little ground cardamom
– allspice, for garnish

Preparation
1. Peel the pears, remove the core, and cut the pears into pieces. Put this together with the sugar and water in a pan over medium heat. Let the mixture boil for about 30 minutes until the pears are soft.

2. Remove the pan from the heat and put the mixture, with a pinch of cardamom, in a food processor. Make it into a smooth mixture and let it cool.

3. Fill the champagne glass halfway with cold champagne and add two teaspoons of pear puree. Be careful; it may start to foam. Sprinkle a little allspice on top as a finishing touch.

Tip
This cocktail can also be made alcohol-free, for example with ALT sparkling chardonnay. If you are in a hurry, you can also use pear juice.