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Serves 6 | start to finish: 25 minutes

A spin on the classic Bellini, this substitutes the usual peach purée with rhubarb and pink peppercorns. Pink peppercorns are not true peppercorns.

These dried, delicate berries have a sweet, citrusy, almost woodsy flavor that pairs well with the rhubarb and sparkling wine. To make a non-alcoholic version of the cocktail, substitute our local DRY Soda (rhubarb flavor) for the sparkling wine.

2 stalks rhubarb, chopped (about 1 and 1/2 cups)
1/2 cup sugar
2 tablespoons water
2 teaspoons pink peppercorns, plus a few more for garnish
1 bottle dry sparkling wine, such as
Prosecco or cava
[twocolumns]Combine the rhubarb, sugar, water, and 2 teaspoons pink peppercorns in a small saucepan. Cook on medium heat for 10 minutes, or until rhubarb has softened. Remove from heat and allow to cool for 10 minutes.

Crush the remaining pink peppercorns with a mortar and pestle or the back of a spoon. Set aside.

Purée the rhubarb in a blender with 1 cup of the cold sparkling wine. Strain the purée through a sieve, pressing and stirring it through the mesh with the back of a spoon or small ladle.

Pour 3 tablespoons of the purée into each of 6 champagne flutes or tall, narrow 6-ounce glasses. Pour 3 ounces of sparkling wine (or DRY Soda) to fill each glass, and stir gently a few times with a cocktail stirrer or long spoon. Garnish with a few flakes of the crushed pink peppercorn.

Make-ahead tip: Cook the rhubarb mixture, cool it, and store it in the refrigerator. When ready to use, purée it with the wine, and proceed with the remaining instructions as listed above.[/twocolumns]

vegetarian • vegan • gluten-free • dairy-free

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