Holiday Bellinis by Hector
Here’s a tasty holiday cocktail with 3 different routes to similar ends. If you want the quick and easy version, go with the first. All it takes is two ingredients and garnish. The second adds another element but is still quite simple to make. And for those with some time on their hands over the holiday break, give number 3 a whirl (of course, there’s always the even simpler option 4: Skip the other ingredients, pop the Prosecco, and raise a toast to a happy and healthy 2017!)
1) Cranberry Bellini
1 bottle Prosecco
1 bottle Cranberry Juice Cocktail
Combine the two ingredients in a champagne flute, plop in a cranberry, add a sprig of rosemary for show and you’ve got yourself a simple 30 second holiday special.
2) Cranberry – Pear Bellini
1 bottle Prosecco
Pear Nectar
Unsweetened Cranberry Juice
Agave or maple syrup
Combine 2 oz. Pear Nectar, 1 and ½ oz. Unsweetened Cranberry, ½ oz. Agave or Maple syrup (or to taste) in champagne flute. Top with Prosecco and garnish with a cranberry and slice of pear.
3) The Homemade (and admittedly time consuming) Cranberry – Pear Bellini
Prosecco
3 ripe pears, peeled and cored
4 cups fresh cranberries
¼ cup fresh squeezed orange juice
¼ cup fresh squeezed lemon juice
Water
Agave or maple syrup (or sweetener of choice)
–Chop the pears into ½ inch size pieces. In one small pot, simmer the pears in 2 and ½ cups water on medium-low heat for 15 minutes until tender. Puree the pears with the liquid it was boiled in, and then press the pear puree thru a strainer with a spoon.
–In a second pot, add the cranberries and 4 cups water. Bring to a boil and then turn down, cover and simmer for 25 minutes.
–Strain through a fine strainer, pressing mixture with a spoon.
–Return cranberry juice to the pot. Stir in the lemon juice, orange juice and pear nectar. Bring to a boil and stir in sweetener to taste. Refrigerate.
–Fill champagne flute with equal parts Prosecco and your homemade Pear-Cranberry concoction. Garnish with cranberry and slice of pear.