I’m happy to introduce my first male guest poster! Luke and I met in college when I joined the student newspaper’s staff as an A&E writer under Luke’s editorial leadership, and we spent many late, drunken nights with the gang from the paper. I’m in love with his writing style; it always puts a smile on my face, whether it’s a recipe from his blog, The Passion Fruits, or his Facebook status updates. Today, Luke’s sharing ideas for a summer Bellini bar. I looove the Bellinis a the Cheesecake Factory. Even if my meal ends up being sub-par, the drink is always tasty.
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image: thepassionfruits.com
Hey there, sports fans. Or–and let’s be real here–fans of the dapper, delicious, and divinely designed. That’s fine with me as I don’t know jack about sports. I am, however, thrilled to be here to fill in for new mom Laura as she and her wee one get acquainted face-to-face. As my own summer essentials are slightly less frilly than many of my fellow maternity leave contributors, I’m going to focus on one of my favorite entertaining standbys—the Bellini Bar—instead of listing the things that get me through the summer with sanity intact. (Though I do give a big thumbs up to Neutrogena’s SPF 90+ Age Shield Face Sunblock Lotion; applied liberally to everything, it kept even me from burning at the beach.)
In any event, you might already have surmised that my big idea revolves around champagne. I am a huge fan of the sparkle in its myriad forms—cava, prosecco, etc.—and I am a firm believer that no refrigerator should ever be without a bottle at the ready. For what, you say? For ANYTHING. Lost your job? Pop the cork! Got a job? Pop the cork! Having a baby? Pop the cork (it’s been nine loooong months, right?)! World ending earthquake, flood, or meteor strike? Pop the cork. Basically, any sparkling wine of more than the most dubious terroir can improve life immeasurably—regardless of circumstance.
Champagne cocktails—which I’ve written on several times—are even more delightful, and for whatever reason seem to penetrate even the most staid of party guests. From the Bellini’s peachy roundness to the Kir Royale’s sweet sting of black currant, a little fruit and spirit adds an extra fillip of flavorful panache to what is already the world’s perfect tipple.
The Bellini Bar is a memorable, low-stress way to bring champagne’s festive bubble to spring and summer entertaining. Set out your flutes, some decent sparkling wine—somewhere between Freixenet and Perrier Jouet, if you please—and an appealing assortment of seasonably appropriate juices, purees, or syrups for people to play with and you’re good to go. Your guests can mix and match to their hearts’ content and all the hostess needs to do is ensure that the supplies get topped up occasionally.
The mixes can be traditional—the aforementioned cassis for the Kir Royale is easy and delicious—or more daring, using your season, event, and whimsy as your guide. For a New York City-themed event, I put out four blends—each reflecting a particular neighborhood: gingered pear (Chinatown), mango-lime (Murray Hill), white peach (Little Italy), and sour cherry (Brighton Beach). Guests loved the novelty and enjoyed the variety of flavors. Herbs, either in simple syrups or combined with a fruit juice or puree are also most welcome… I’ve been thinking that a rosemary-scented tangerine puree would be lovely for the dead of winter.
While they’re pretty much perfect for a bridal shower or fancy tea as-is, you can supplement a Bellini Bar with an icy bucket of Peroni and your beverage duties be done for a fabulous mixed antipasti party. La Dolce Vita, indeed.
***
Many thanks, Luke! I don’t know about you, but I now need to do something with that bottle of bubbly that’s in my fridge. As Luke says, having a baby is definitely a good reason to pop the cork! Visit The Passion Fruits for delicious, unique recipes and great writing that will put you in the mood to cook!
P.S. Happy birthday, Jenn! Love you, dearie!
Hey there, sports fans. Or–and let’s be real here–fans of the dapper, delicious, and divinely
designed. That’s fine with me as I don’t know jack about sports. I am, however, thrilled to
be here to fill in for new mom Laura as she and her wee one get acquainted face-to-face.
As my own summer essentials are slightly less frilly than many of my fellow maternity leave
contributors, I’m going to focus on one of my favorite entertaining standbys—the Bellini Bar—
instead of listing the things that get me through the summer with sanity intact. (Though I do give
a big thumbs up to Neutrogena’s SPF 90+ Age Shield Face Sunblock Lotion; applied liberally to
everything, it kept even me from burning at the beach.)
In any event, you might already have surmised that my big idea revolves around champagne.
I am a huge fan of the sparkle in its myriad forms—cava, prosecco, etc.—and I am a firm
believer that no refrigerator should ever be without a bottle at the ready. For what, you say? For
ANYTHING. Lost your job? Pop the cork! Got a job? Pop the cork! Having a baby? Pop the cork
(it’s been nine loooong months, right?)! World ending earthquake, flood, or meteor strike? Pop
the cork. Basically, any sparkling wine of more than the most dubious terroir can improve life
immeasurably—regardless of circumstance.
Champagne cocktails—which I’ve written on several times—are even more delightful, and for
whatever reason seem to penetrate even the most staid of party guests. From the Bellini’s
peachy roundness to the Kir Royale’s sweet sting of black currant, a little fruit and spirit adds an
extra fillip of flavorful panache to what is already the world’s perfect tipple.
The Bellini Bar is a memorable, low-stress way to bring champagne’s festive bubble to spring
and summer entertaining. Set out your flutes, some decent sparkling wine—somewhere
between Freixenet and Perrier Jouet, if you please—and an appealing assortment of
seasonably appropriate juices, purees, or syrups for people to play with and you’re good to
go. Your guests can mix and match to their hearts’ content and all the hostess needs to do is
ensure that the supplies get topped up occasionally.
The mixes can be traditional—the aforementioned cassis for the Kir Royale is easy and
delicious—or more daring, using your season, event, and whimsy as your guide. For a New
York City-themed event, I put out four blends—each reflecting a particular neighborhood:
gingered pear (Chinatown), mango-lime (Murray Hill), white peach (Little Italy), and sour cherry
(Brighton Beach). Guests loved the novelty and enjoyed the variety of flavors. Herbs, either
in simple syrups or combined with a fruit juice or puree are also most welcome… I’ve been
thinking that a rosemary-scented tangerine puree would be lovely for the dead of winter.
While they’re pretty much perfect for a bridal shower or fancy tea as-is, you can supplement a
Bellini Bar with an icy bucket of Peroni and your beverage duties be done for a fabulous mixed
antipasti party. La Dolce Vita, indeed.
Absolutely love champagne (or prosecco) cocktails. Kir Royale is one of my favorites but when I was in Edinburgh I had an amazing champagne cocktail with fig & vanilla compote instead of peaches. It was divine. Trying to figure out how to replicate it at home.
Mmmm – I love champagne!
Laura – I’m working on my guest post for Sept. 2nd and will try and get it to you next week!
I love this idea for a brunch. It takes some of the work out of hosting a party when guests can create their own drinks.