THE BRUNCH BUNCH BELLINI BAR

non alcoholic champagnebellinibrunchfruit cocktail
Written By Charlotte Omnes

A great way to enjoy a champagne breakfast is with a Bellini Bar. 

The day before hosting, prep the purees below to allow them to meld their flavors. On the day of the brunch, set out chilled bottles of N/A bubbles along with purees and garnishes. You can serve your guests or allow your guests to help themselves by adjusting the amount of puree to bubbles. Generally, each glass should have about 2 oz. puree to 4 oz. bubbles so if you are planning on a large crowd, you might want to double up as each recipe makes about 6 cocktails using about 1 bottle of bubbles.

ALSO TRY OUR BIG BATCH BLOODY MARY FOR THOSE LOOKING FOR A MEAL IN A GLASS.

BLACKBERRY CLOVE

INGREDIENTS

  • 10 oz. bag frozen blackberries, defrosted

  • ½ tsp. ground clove

  • 2 Tbsp. agave or honey

DIRECTIONS

  1. In a small blender or with immersion blender, puree blackberries until smooth.

  2. Strain through a fine mesh sieve, pushing out all the puree.

  3. Add remaining ingredients.

  4. Store refrigerated until ready to use.

  5. SERVE: Mix 2 oz. puree with 4 oz. bubbles

ALMOND PEAR BELLINI

INGREDIENTS

  • 14.5 oz. can pears, drained

  • ¼ tsp. almond extract

  • 1 Tbsp. lemon juice

GARNISH: fresh raspberries

DIRECTIONS

  1. In a small blender or with immersion blender, puree pears until smooth.

  2. Add remaining ingredients.

  3. Store refrigerated until ready to use.

SERVE: Mix 2 oz. puree with 4 oz. bubbles & a raspberry garnish

GINGER PEACH BELLINI

INGREDIENTS

  • 15.5 oz. canned peaches, drained

  • 1 tsp. ground ginger 

DIRECTIONS

  1. In a small blender or with immersion blender, puree peaches until smooth.

  2. Add remaining ingredients.

  3. Store refrigerated until ready to use.

SERVE: Mix 2 oz. puree with 4 oz. bubbles

MINTY ORANGE BELLINI

INGREDIENTS

  • 1 cup granulated sugar

  • 1 cup water

  • 1 large bunch fresh mint

  • optional: mint extract

GARNISH: Orange twist

DIRECTIONS

  1. In a small sauce pan, combine sugar & water. Bring to a low simmer & add mint.

  2. Allow mint to steep in syrup on very low heat for about 10 minutes.

  3. Remove mint, strain syrup.

  4. If syrup isn’t as minty as you like, you can adjust the recipe above with additional mint extract. But go easy, a little extract can go a LONG way.

SERVE: Mix 1 oz. syrup with 4 oz. bubbles & orange twist. Be sure to run the twist around the edge of the glass before dropping in to release the essences of the fresh orange.

Difficulty: ★
YIELD: Each puree makes about 6 cocktails using about 1 bottle of bubbles.
Charlotte Omnes
Next

TAUTILA KALIMOTXO