Brunch Menu Basics: Don't Forget the Beverages

1:52 PM, Mar 31, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Sommelier Kristen Kowalski joined us this morning with some unique drink ideas perfect for spring brunch.

For more great suggestions, check out Kristen's column in Twin Cities Statement magazine or go online to www.twincitiesstatement.com.

Classic Bellini
3 ounces white peach puree (or peach nectar)
4 to 6 ounces chilled Italian Prosecco
Peach slice to garnish.

Pour the peach puree into a chilled champagne flute. Slowly add the Prosecco, stirring gently. Garnish with a fresh peach slice. One regular size Prosecco bottle will yield 6 servings.

Raspberry Bellini
1 bag unsweetened raspberries, thawed
2 Tbsp sugar
1 bottle chilled Brut sparkling wine

Combine raspberries and sugar into a blender until pureed. Strain raspberry puree through a sieve and discard seeds. Put 1 Tbsp of puree mixture into a chilled champagne flute. Add sparkling wine, stir gently and serve with a raspberry garnish. Makes 6 servings.

Classic Champagne Cocktail
1 sugar cube
2 to 3 dashes Angostura bitters
3 to 5 ounces chilled dry champagne
Lemon twist

In the bottom of a chilled champagne flute, soak the sugar cube with the bitters. Slowly top with champagne. Run the lemon peel around the rim, twist it over the drink, and drop it in. One regular size champagne bottle will yield 5 to 7 servings.

Mimosa
2 ounces fresh orange juice
¼ ounce Cointreau
3 to 5 ounces chilled champagne

Pour the orange juice and Cointreau into a chilled champagne flute. Top slowly with champagne, stirring briefly. One regular size champagne bottle will yield 5 to 7 servings. 

Black Velvet
3 ounces chilled Guinness Beer
3 ounces chilled champagne

Slowly pour the ingredients, beer first, into a chilled champagne flute. Don't stir.

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