Posts
No matter the time of year, I love taking advantage seasonal fresh fruit when serving signature cocktails at my clients' weddings. These refreshing Rossini's combine champagne with strawberry puree for a perfect summer sip at a sunny July wedding. Let the season of your wedding inspire some creative mixology - pumpkin and ginger make marvelous martinis in fall, cranberries warm any chilly day in winter, and citrus and mint in the spring are fresh and bright like the season itself.
Photography by Gertrude + Mabel.
These look amazing - and I just so happen to have strawberries and a cold bottle of champagne in the fridge. Who needs a wedding? How about a Saturday afternoon!
ReplyDeleteWould love the directions to making this if you are willing to share! bibirn@gmail.com Thanks
ReplyDeleteI would also love the directions!
ReplyDeleteSksullivan@ymail.com
Thanks
This recipe for the Rossinii Cocktail is from the Cavalli Club in Florence:
ReplyDeleteCombine the fresh strawberry puree with with prosecco and some ice in the shaker, shake it well with the ice then pour it in the martini glass or the flute.
well ladies, here we do not have strawberries, so i would use daily's strawberry strawberry daiquiri and add the champagne to the frozen mix and shake shake shake it
ReplyDeleteplease stop and think before you shake, shake, shake and stir, stir, stir instead. You are going to end up with strawberry and champaign on your ceiling.
ReplyDeleteI would love the directions for this if your willing to share
ReplyDeletehere is one way I found ....Keep the city of L’Aquila in your thoughts and prayers, I will be posting more info
ReplyDeleteon how you can help and the rebuilding of this art filled city in near future posts)
The Rossini is another version of the Bellini cocktail. It began to become popular
in the last century. Prepared with puree of fresh strawberries and Prosecco or
Champagne. Serve this cocktail in a fluted glass and you will have an elegant and
refreshing drink.
Recipe for the cocktail is 1/3 fresh strawberry puree to 2/3 cold Prosecco or
Champagne. The preparation consists of the simple union of the ingredients in a
glass with some ice.
The most complicated part of this (if you can call it that) is making the strawberry
puree. The only way to do this is to put in a blender or small food processor. Once
pureed, mix with a few drops of lemon juice and some sugar syrup (made by mixing
water and sugar over low heat till sugar is melted)