Cranberry Bourbon Bellini
We wanted to put a winter twist on the Summer Peach Bellini for you all to enjoy. So, we did some research and found that the Bellini originated back in the 1940s by a man named Giuseppe Cipriani in his hometown of Venice, Italy. Originally made with freshly pureed white peaches and some prosecco. At first, they could only serve the popular drink during their four-month peach season which fell between July and September, but someone finally found a way to fresh-freeze the puree, and made a fortune doing it! Anyways, Giuseppe inspired the whole world and the Bellini has become one of the most popular cocktails around with many different variations. So, the part you’ve been waiting for, our winter twist is a Cranberry Bourbon Bellini. Our Wheat Penny 1958 Bourbon and the tartness of the cranberries make an awesome pair. Enjoy one on your own, they are delicious!
Happy New Year!
You Will Need:
- 1-12 oz bag Cranberries
- 3/4 cup Sugar
- 2 1/2 cups water
- 2/3 cup Orgeat Syrup
- Wheat Penny 1958 Bourbon
- S. Pellegrino Sparkling Natural Mineral Water
- Sanding Sugar for Garnish
- In a saucepan bring water, sugar, and cranberries to a boil. The cranberries will “pop” as they cook when they stop popping, stir and keep cooking for about 5 minutes.
- Turn the heat off and let the pan cool until you can transfer cranberries to a blender. Blend on high for 2 minutes.
- Strain mixture into a pitcher. Add Orgeat Syrup, stir and chill for a few hours.
- Pour equal amounts of cranberry mixture, Wheat Penny 1958 Bourbon, and S. Pellegrino sparkling water into a cocktail tin.
- Stir and pour into glasses. Garnish with Sanding Sugar, we used Green.